Provençal Chicken Stew

Name: Provençal Chicken Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: french
Ingredients: 800 g chicken thigh fillets or bone-in, skin-on chicken legs; 1 tsp salt; 2 pinch freshly ground black pepper; 2 tbsp olive oil; 1 pcs yellow onion, sliced; 4 clove garlic cloves, thinly sliced; 1 pcs red bell pepper, roughly chopped; 2 tbsp tomato paste; 2 dl dry white wine; 400 g good-quality crushed tomatoes; 2 dl chicken stock (water + stock concentrate or cube); 1 tbsp dried herbes de Provence; 2 pcs fresh thyme sprigs; 1 pcs bay leaf; 1 dl pitted black olives (preferably Kalamata or Niçoise); 2 tbsp fresh flat-leaf parsley, finely chopped

By Culiora

Provencalsk kycklinggryta served on a plate, photographed in natural light

A classic southern French stew featuring tender chicken, sun-ripened tomatoes, olives, and fragrant herbes de Provence. White wine and garlic create a rich sauce that is perfect for mopping up with good crusty bread.

Servings: 4
Prep time: 20 min
Cook time: 45 min
Total time: 65 min

Ingredients

800 g chicken thigh fillets or bone-in, skin-on chicken legs
1 tsp salt
2 pinch freshly ground black pepper
2 tbsp olive oil
1 pcs yellow onion, sliced
4 clove garlic cloves, thinly sliced
1 pcs red bell pepper, roughly chopped
2 tbsp tomato paste
2 dl dry white wine
400 g good-quality crushed tomatoes
2 dl chicken stock (water + stock concentrate or cube)
1 tbsp dried herbes de Provence
2 pcs fresh thyme sprigs
1 pcs bay leaf
1 dl pitted black olives (preferably Kalamata or Niçoise)
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Pat the chicken thoroughly dry with paper towels and season all over with 1 tsp salt and freshly ground black pepper.
Heat the olive oil in a spacious Dutch oven over medium-high heat. Brown the chicken for 4–5 minutes per side until it has developed a rich, golden-brown crust. Transfer the chicken to a plate and set aside.
Reduce the heat to medium. Add the sliced onion and bell pepper to the same pot. Sauté, stirring occasionally, for 4–5 minutes until the onion has softened and begun to take on some color.
Add the sliced garlic and tomato paste. Stir and cook for about 1 minute to lightly roast the tomato paste and release its aromas.
Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer until reduced by half, about 2–3 minutes.
Add the crushed tomatoes, chicken stock, herbes de Provence, thyme sprigs, and bay leaf. Stir well and bring the sauce to a boil.
Return the chicken and any resting juices to the pot. Lower the heat, cover with a lid, and simmer gently for 25 minutes (ensure the internal temperature reaches at least 72 °C at the bone).
Stir in the olives and let the stew simmer uncovered for an additional 5 minutes so the sauce thickens slightly and the flavors meld. Season with additional salt and pepper to taste if needed.
Remove and discard the bay leaf and thyme sprigs, garnish with fresh flat-leaf parsley, and serve directly from the pot.