Provencal Chicken Recipe

Name: Provencal Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground; 2 teaspoons herbes de Provence; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 3 bone-in chicken breasts, halved crosswise; 3 bone-in chicken thighs, halved crosswise; 1/4 cup olive oil; 6 shallots, peeled and halved; 8 unpeeled cloves garlic; 12 pitted prunes; 3 tablespoons picholine or other green olives with pits; 1 tablespoon capers, drained and rinsed; 1 tablespoon fennel seeds; 1 cup dry rose or white wine; 1 tablespoon honey; 1 orange, cut into 6 wedges, juice reserved

Servings: persons

1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground
2 teaspoons herbes de Provence
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
1/4 cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves garlic
12 pitted prunes
3 tablespoons picholine or other green olives with pits
1 tablespoon capers, drained and rinsed
1 tablespoon fennel seeds
1 cup dry rose or white wine
1 tablespoon honey
1 orange, cut into 6 wedges, juice reserved

1
Prepare a medium heat fire (325F) in a wood-fired oven or cooker.
2
If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
3
Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl.
4
Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
5
Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides.
6
Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware.
7
Add the shallots, garlic, prunes, olives, capers, and fennel seeds.
8
Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken.
9
Add more salt and pepper.
10
Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly.
11
Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken.
12
Remove from the oven and let rest for 10 minutes before serving.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground, 2 teaspoons herbes de Provence, 1 teaspoon kosher salt, plus more for seasoning, 1/2 teaspoon freshly ground black pepper, plus more for seasoning, and more.

Yes, Provencal Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions