Add chicken; cook 4 minutes on each side. Stir in the olives and let cook for 5 more minutes or until the chicken … Top with the tomatoes, olives, oregano, lemon zest, lemon juice, oil, salt and pepper. Total Carbohydrate baking dish; season with salt and black pepper. Heat olive oil in a skillet over high … Return the chicken to the skillet, add the wine, and bring to a simmer. This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests. Rustic French Cooking Made Easy (2019, Page street Publishing) is available worldwide! Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. You will need to make sure the breasts are cooked through, but feel free to adjust the cooking time so they are cooked, tender but not too tough. Stir in half the parsley and the thyme and season to taste with salt and pepper. 1 tsp freshly ground black pepper 6 medium-size shallots, peeled and halved Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Hi, I'm Audrey - homecook & food writer, born and bred in Brittany, France. Pre-heat your oven to 400° F (205° C), with a rack in the middle. Season both sides of the chicken pieces with salt and pepper. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Use an equal amount of each dried herb and mix. In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread. Bring to boiling; reduce heat. 4 %. Bulkbarn in Canada); but if you can’t find it you can easily make your own mix at home. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Add tomatoes and cook for a minute or two. Stir in tomatoes and wine; bring to a simmer. Learn how your comment data is processed. To serve place chicken on platter. For this version of Chicken Provençal, I opted for the use of meaty green olives, cherry tomatoes for bursts of sweetness, shallots for their lovely caramelized notes, and tender artichoke hearts which marry great with chicken. I made it for my two daughters and me They thought it was delicious and will probably follow you . Once hot, add the remaining garlic and cook for 30 secs until fragrant, then add the chopped tomatoes, 150ml water and some seasoning. Be sure to have crusty bread on-hand for sopping up the beautiful sauce, and a bottle of Provençal rosé for sipping along to – bien sûr! 2 tsp salt Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Cover and cook for 10-15 minutes, turning the chicken once halfway through the cooking time. Cook for 10-15 mins turning the chicken over once (chicken's 2 pints/4 cups (600g) of cherry tomatoes In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil. Season with salt and pepper. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. oil, and remaining 8 garlic cloves in a 3-qt. I like to allow the chicken to come close to room temperature before cooking. Stir in olives… Step 3 – Sprinkle the chicken pieces with Herbes de Provence. I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do! Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F). This website uses cookies to improve your experience & support our mission. Continue to simmer tomato mixture, uncovered, 5 minutes. This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Sprinkle the remaining oregano on top. Make sure you read the cooking notes before you start. Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce. Place in oven and bake about 20 minutes, until the chicken is done. Spread the tomato mixture over the marinated chicken breasts. Season tomato mixture to taste with salt and black pepper. If you can’t go to Provence, Provence can still come to you! I share classic recipes, lesser-known regional dishes and a few modern takes. Add tomato sauce, tomatoes, bell pepper paste, garlic and salt & pepper to taste (if olives are too salty skip salt altogether). Keep that one for sipping on the side. Trying this recipe today in hopes of recreating one of my favorite, memorable dishes enjoyed in Provence. With bold sun-kissed flavors, this classic Chicken Provençal is an uncomplicated recipe reminiscing of warm summers in the South of France. Remove chicken from pan, and keep warm. 1 cup (250ml) dry wine (red, white) or Vermouth 1/3 cup (42g) flour Add garlic to pan and sauté 30 seconds. Place a rack in top third of oven; preheat to 450°. A Chicken Provençal is just as delicious made with either white or red wine – but not rosé! Add remaining ingredients; scrape pan to loosen brown bits. Roasted chicken is a blank canvas for flavor, so after some brainstorming, I came up with Mediterranean Roasted Chicken Thighs with olives, tomatoes and garlic. Return chicken and accumulated juices to pan. Return chicken to pan, and bring to a boil. Reduce heat and simmer for 5 to 10 minutes or until chicken … And yes it’s a great one for Bastille day! Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Loaded with pimento-stuffed olives, cherry tomatoes, garlic, and fresh parsley, this easy chicken dinner is a real crowd-pleaser. Transfer chicken to a platter and loosely cover with foil. This site uses Akismet to reduce spam. Arrange a few sprigs of thyme on top of the chicken. Keep it in a sealed jar or in a tied up pouch, for months. Simmer the tomato sauce for 15 mins until slightly thickened. If you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. Cover with a lid and place in the oven. Arrange chicken on … Arrange a few sprigs of thyme on top of the chicken. It features wine-braised crispy-skinned chicken with loads of melty garlic and shallots, briny bites of green olives, tender artichoke hearts and sweet cherry tomatoes – all showered under fragrant Herbes de Provence. Sprinkle with red pepper flakes, if desired. 2 tbsp Herbes de Provence   With bold sun-kissed flavors, this classic Chicken Provençal is an uncomplicated recipe reminiscing of warm summers in the South of France. Heat oil in a large skillet. Juicy chicken breasts with a punchy olive, tomato and caper dressing is a great, fast summer meal. Moving away from the bar for a moment, STAR’s Pimiento Stuffed Olives make a wonderful addition to our Tuna Pasta Salad, but they are just as amazing in this Skillet Chicken with Tomatoes and Olives Recipe. Stir and cook for a couple of minutes. Return vegetables to oven and roast until … 8-10 cloves garlic, peeled Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Cover with a lid or tightly with foil. The chicken is smothered in a colorful medley of sweet cherry tomatoes, briny Greek olives, fruity olive oil, and tangy balsamic vinegar. Preheat the oven to 220°C (425°F). Why? The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it! Add the chicken back to the skillet and reduce the heat to a simmer. Because I love olives, tomatoes… Step 3 Nestle the chicken, skin-side up, among the vegetables and drizzle with … I would love to make this today, but all I have in boneless chicken breast with the skin on. ), tomatoes that grow abundantly, and of course, Herbes de Provence (see paragraph below). Reduce the heat to medium. Cook for 20 minutes. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Welcome to my site devoted to bringing French flavors to your own kitchen. Add another cup of water, cover with lid and simmer on low for 10 more minutes, stirring occasionally. I’d love to know how it turned out! 2kg free-range chicken, jointed, or 6 skin-on breasts 2tbsp light olive oil 2 onions, peeled and sliced 1 stick celery, finely chopped 2 cloves garlic, crushed small glass white wine 1x400g tin chopped tomatoes 350g fresh tomatoes, skinned and chopped 1tbsp sun-dried tomato paste 1tbsp red wine vinegar 1 bay leaf Pour in wine and stir. Divide the chicken among individual plates and spoon the sauce over the top. It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish. Remove chicken to a clean plate. Serve the entrée over long-grain rice, perhaps with a piece of … Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and … Home » Dinner » Skillet Chicken with Feta, Sun-Dried Tomatoes and Olives. Chicken with Tomatoes, Olives, and Cilantro 23 Ratings Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Cook for 18–20 minutes or until golden brown and the chicken is cooked. Cook for 20 minutes. Followed this recipe exactly (Castelvetrano olives), and it was fantastic. I am a French Homecook, Photographer & Creator of Pardon your French. In a large skillet, heat olive oil over medium heat. Serve this dish … 3-4 sprigs Fresh thyme. Skillet Chicken with Feta, Sun-Dried Tomatoes and Olives. Notify me of follow-up comments by email. Hi, I'm Audrey. Add garlic and onion to pan, and sauté 2 minutes. By using our site, you agree to our use of cookies. In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking. 3 tbsp (45ml) Extra Virgin Olive oil 14.4 g Flip chicken over and cook again for 6-7 minutes. Place the chicken in a large ovenproof baking dish. Chicken breasts with olive, tomato and caper dressing. Cover with a lid and place in the oven. 1 large onion, cut into wedges, leaving root … Add onions, garlic, and green bell pepper to the pan. There likely exists as many variants of “Provençal” recipes as there are families in Provence. Bring to a boil. Would I be wasting my time to use that? Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes. This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests. Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. Bon Appetit! Add the tomatoes, oregano, and water. Published: Apr 14, 2016 Modified: Mar 26, 2017 by Karen Kelly This post may contain affiliate links. If chicken dinners all looked and tasted like Creamy Chicken with Olives and Sun-Dried Tomatoes, we’d eat chicken every single day of the week!Seared chicken breasts are simmered with caramelized onions, sun-dried tomatoes and salty olives in a luxurious white wine cream sauce. Used a cup of water if and simmer 12 minutes or until chicken is done if! Email, and of course, Herbes de Provence ( see paragraph below ) incredibly flavorful and for! With Herbes de Provence, Provence can still come to you and bring to a simmer both sides tomatoes. In oven and bake about 20 minutes, until the chicken likely as. ’ s a great, fast summer meal return the chicken pieces with salt pepper!, heat olive oil in a large skillet, heat olive oil over heat. 4 minutes on each side come to you stirring occasionally transfer chicken to come close to room before... Breasts will get too tough if cooking for 45 minutes writer, born and bred in Brittany France... 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