Description
Experience the elegance of French cuisine with this tender and flavorful braised chicken dish. Simmered in white wine with aromatic herbs, citrus, and savory vegetables, French-style braised chicken is an impressive yet simple one-pan meal. Perfect for weeknight dinners or entertaining guests, this dish is rich in flavor and sure to delight!
Ingredients
Main Ingredients:
- 7–8 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Herbes de Provence
Aromatics & Vegetables:
- 4 large shallots, quartered
- 6 garlic cloves, peeled
- 1 pint cherry tomatoes
- ½ cup Castelvetrano olives
- 1 lemon, cut into eighths
- 1 tablespoon capers
- 4 thyme sprigs
Liquid & Serving:
- 1 cup white wine (Chardonnay recommended)
- Rice or baguette (optional, for serving)
Instructions
1. Preheat Your Oven:
Preheat your oven to 400°F (200°C). This ensures a smooth transition from stovetop to oven.
2. Season the Chicken:
- Pat the chicken thighs dry with paper towels.
- Season both sides generously with 1 teaspoon kosher salt and ½ teaspoon black pepper.
3. Sear the Chicken:
- Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-low heat.
- Place the chicken thighs skin-side down in the skillet and cook for 8–10 minutes, undisturbed, until the skin is golden and crispy.
- Flip the chicken over and sprinkle evenly with 1 tablespoon Herbes de Provence.
4. Add Aromatics and Vegetables:
Scatter the following around the chicken in the skillet:
- 4 quartered shallots
- 6 garlic cloves
- 1 pint cherry tomatoes
- ½ cup Castelvetrano olives
- 1 lemon (cut into eighths)
- 1 tablespoon capers
- 4 thyme sprigs
5. Deglaze with White Wine:
- Pour 1 cup white wine (Chardonnay) into the skillet.
- Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Bring the liquid to a simmer to meld the flavors.
6. Transfer to the Oven:
- Carefully move the skillet to the preheated oven.
- Cook uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
7. Let It Rest:
- Remove the skillet from the oven and let the dish rest for 5 minutes. This allows the flavors to settle and ensures juicy chicken.
8. Serve and Enjoy:
- Serve the chicken and vegetables over rice or alongside a crusty baguette to soak up the delicious sauce.
- Garnish with fresh thyme or parsley for added color and flavor.
Notes
- Use bone-in, skin-on chicken: This ensures juicy meat and crispy skin.
- Sear properly: A golden crust adds depth to the flavor, so don’t rush this step.
- Deglaze thoroughly: Scraping the skillet releases all the caramelized bits for a rich sauce.
- Wine substitute: Use chicken broth with a splash of lemon juice if you don’t have wine.
- Customize the vegetables: Add carrots, mushrooms, or potatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French