Chicken Provençal with Olives and Artichokes
My one-pan Chicken Provençal recipe may be a healthier take on a French classic but has just as much flavour and taste as the original. With fresh herbs, olives, cherry tomatoes and artichokes, you will find the flavours bold yet delicate and slightly sweet.
If you are anything like me, you're looking for healthier ways to make classic dishes. I love to recreate them by adding my own twist which always includes plenty of herbs in order to get the flavours and taste I need.
Well, this is one of those recipes and it is everything you want in a mid weeknight dinner. Just serve it with crusty bread and a good amount of finely chopped parsley over the top and you've got a dish that will transport you to a little charming village in the South of France.
Before we get to the recipe, here are a few tips and options for you, and be sure to watch my video below to see how easy it is to make! Enjoy!
Helpful Tips:
What can I serve this with? This is a fantastic meal to serve with orzo, potatoes, rice or even quinoa but I must say that crusty bread is my personal favourite.
What if I don't like artichokes? Why not try kohlrabi, asparagus or the humble potato. You just may need to cut it to a size that will cook in the time allocated, alternatively cook separate and add to the meal.
Can I use canned tomatoes? You sure can.
Can I use dried herbs? You can always substitute fresh for dried and vice versa, however, I love the aroma and taste of the fresh herbs created in this meal.
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Be Well, Margaret x
Chicken Provençal with Olives and Artichokes
Serves 4-6
Prep: 10 minutes
Cook Time: 30 minutes
1kg thigh fillets (approx 8 The Bare Bird fillets)
350g artichoke hearts, in a jar ready to use
4 garlic cloves, finely chopped
3 green onions, finely sliced
4 tablespoons extra virgin olive oil
250g punnet cherry or grape tomatoes, halved
½ cup green or mixed olives pitted and coarsely chopped
½ cup chicken stock
½ cup white wine
2 springs fresh rosemary,
4 springs fresh thyme, stems removed
Lemon wedges for serving
Crusty Bread and Parsley for serving
Sea salt and freshly ground pepper
1. Preheat oven 200C fan-forced.
2. Season chicken thigh pieces with plenty of sea salt and pepper and add to a pan that can also be transferred to the oven. Drizzle the oil and sear for 5 minutes on each side or until golden. Remove from pan.
3. Add the olives, green onions and garlic and cook for 1 minute stirring continuously, then add the stock and wine and cook for a further 2 minutes.
4. Return the chicken and its juices to the pan along with the tomatoes, artichokes, rosemary and thyme. Season to taste.
5. Place into the oven for 15-20 minutes. Remove rosemary and thyme stems leaving behind any leaves that have fallen off.
6. Squeeze the juice of 1 lemon and serve with crusty bread. Garnish with plenty of finely chopped fresh parsley.
