The Provence region of France is known for its rich, flavorful food. This dish features chicken thighs that are cooked with bones to give them added meatiness and flavor but any cut will do provided you adjust your cooking time accordingly!
This version is sure to impress your guests
Cast Iron Chicken Provençal is a classic recipe that is perfect for a winter dinner. The chicken is cooked in a cast iron skillet, which gives it a beautiful golden color. The dish is also infused with the flavors of the Provence region of France, including garlic, and olives. Cast Iron Chicken Provençal is a simple dish to prepare, this version is sure to impress your guests also. The next time you are looking for a special recipe to make for dinner, try this version of Cast Iron Chicken Provençal. You won't be disappointed.
Prep time: 15 minutes
Cook time: 35-40 minutes
- 2 T. extra virgin olive oil, divided
- 6 bone-in, skin-on chicken thighs
- Sea salt and black pepper, to taste
- 4-5 cloves garlic, minced
- 2 small shallots (or 1 large), chopped
- ¼ c. dry white wine
- ⅓ c. green olives, drained and halved
- ⅓ c. Niçoise olives, drained and halved
- 1-pint grape or cherry tomatoes halved
- 1 t. capers
- 1 t. herbes de Provence
- ½ c. chicken broth
- 2 T. fresh parsley, chopped
- 1 large lemon, sliced and then cut into small wedges
- Place the top oven rack in the center position and preheat oven to 425°F.
- Add one tablespoon extra virgin olive to a large cast iron skillet set over medium-high heat. Lightly season chicken thighs with salt and black pepper and add to hot skillet. Cook until the skin is nicely browned and releases easily from the bottom of the skillet, approximately 5-6 minutes.
- Flip and cook another 4-5 minutes on the remaining side. Transfer chicken to a platter and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add garlic and shallot and sauté, stirring continually, for 1-2 minutes or just until the shallot softens and develops some color.
- Add the white wine and deglaze the skillet by gently scraping with a plastic spatula to release any browned bits from the bottom.
- Add the olives, tomatoes, capers, herbes de Provence, and chicken broth to the skillet and stir to combine. Cook, stirring occasionally, just until heated through, approximately 1-2 minutes.
- Remove from heat and nestle the chicken thighs in amongst the olive and tomato mixture. Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until an instant-read thermometer reads just over 160°F when inserted into the thickest part of the meat (but not touching the bone).
- Remove from the oven and loosely cover the skillet with foil for 5 minutes before serving. Enjoy!
Cast Iron Chicken Provençal is a dish that can be enjoyed hot or cold, making it a perfect choice for leftovers. If you have any Cast Iron Chicken Provençal leftover, it can be stored in the fridge for up to four days. The key to storing Cast Iron Chicken Provençal is to make sure it is covered tightly so that it doesn't dry out. You can wrap it in foil or plastic wrap, or you can store it in an airtight container. When you're ready to enjoy your Cast Iron Chicken Provençal leftovers, simply reheat them in the oven or microwave until they're hot all the way through. Bon appetit!
Tasting Notes: The multi-colored tomatoes featured in these images are a “baby” heirloom variety. Regular cherry or grape tomatoes may be used instead.
Niçoise olives are the traditional choice for this classic southern French dish. However, any black olive can be used if they are unavailable.
For best results, check with an instant-read thermometer after 15 minutes and adjust the final cook time accordingly. (Chicken should be just over 160°F when it comes out of the oven. The temperature will continue to rise several degrees as it rests until it reaches the recommended safe temperature of 165°F).