French Provençal · intermediate
Provençal Herb And Olive Braised Chicken Thighs
Tender chicken thighs slow-braised in a savory garlic, tomato, and herb broth studded with briny olives.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs generously with salt and black pepper on both sides.
- 02
Heat olive oil in a deep skillet or Dutch oven over medium-high heat and sear chicken skin-side down until golden brown, about 6 minutes, then flip and sear for 3 minutes before transferring to a plate.
- 03
Lower heat to medium, add sliced onion and garlic to the skillet, and cook until softened, about 4 minutes.
- 04
Stir in tomato paste and herbes de Provence, cooking for 1 minute until fragrant.
- 05
Pour in halal chicken stock, scraping up any browned bits from the bottom of the pan, then bring to a gentle simmer.
- 06
Return chicken thighs skin-side up along with the olives, cover, and braise on low heat for 25 minutes until chicken is tender and reaches 74°C (165°F).
A LITTLE KITCHEN KNOW-HOW
Braising
Searing meat at high heat and then slowly cooking it covered in liquid to build deep flavor and tenderize the meat.
Notes from the kitchen
- Serve with warm crusty bread or boiled yellow potatoes to soak up the aromatic broth.
- Be sure to scrape up the caramelized brown bits at the bottom of the skillet when adding the stock for maximum flavor depth.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.