Provencal Chicken

Daily Inspiration S


Lots of flavor going on in this dish and the anchovy paste gives it a really nice depth of flavor. Don't be afraid to add it.


★★★★★ 2 votes

20 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1
    chicken (3-3.5 lbs), cut into 8 pieces
  • 3/4 tsp
  • 1/2 tsp
    black pepper
  • 1 small
    onion, chopped
  • 4 clove
    garlic, minced
  • 1/2 c
    red wine
  • 1 1/2 c
    canned crushed tomatoes with juice
  • 1/2 tsp
    dried rosemary
  • 1/2 tsp
    dried thyme
  • 1/3 c
    black olives (nicoise or kalamata, halved and pitted)
  • 1 tsp
    anchovy paste

How to Make Provencal Chicken


  1. In a large, deep pan, heat the oil. Season the chicken with 1/4 tsp. each of the salt and pepper. Brown chicken in the pan, turning and cooking 8 minutes in total. Remove the chicken and pour off all but 1 tbsp. oil from the pan.
  2. Reduce the heat and add the onion and cook until it becomes translucent. Add garlic and saute until fragrant - be careful that it doesn't burn. Add the tomatoes, herbs, olives and anchovy paste along with the remaining salt and pepper.
  3. Add the chicken thighs and drumsticks and any accumulated juices. Reduce heat to low and simmer for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes (depending upon thickness of breast meat). Add additional pepper if desired.

Printable Recipe Card

About Provencal Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Other Tag: Healthy

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