This flavor-packed dish hails from the Provence region in southeastern France. This version features economical bone-in, skin-on chicken thighs for maximum flavor, but any cut of chicken can be used provided the cook time is adjusted accordingly.
With that in mind, always cook meat to temperature, rather than by time. Final cook time will vary according to several factors, including thickness of the cut, internal starting temperature, and individual oven variations.
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
1/3 c. green olives, drained and halved
1/3 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 top oven rack in the center position and pre-heat 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 remaining tablespoon olive oil to 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 pre-heated 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 oven and loosely cover the skillet with foil for 5 minutes before serving. Enjoy!
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.