Roasted Chicken Provencal
This roasted chicken Provençal recipe combines the delicious flavors found in South France. Tomatoes, herbs de Provence, olives, and garlic to name a few.
Ingredients
Roasted Chicken Provencal
- 4 chicken thighs, Smart Chicken boneless skinless, about 1 lb.
- ¼ cup AP flour
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons olive oil
- 1 sweet onion, diced small, about 1 cup
- 4-5 cloves garlic , left whole
- 1 tablespoon herbs de Provence
- ¼ cup white wine
- ¼ cup chicken broth
- 2 tablespoons lemon juice, fresh squeezed
- 14.5 ounces diced tomatoes, with juice
- 2 teaspoons capers, with juice
- ¼ cup green olives, pitted
Equipment
- 1 Dutch oven
Instructions
- Preheat the oven to 400 degrees. Combine AP flour, salt and black pepper in a bowl. Dredge the chicken thighs through the flour mixture, shaking off any excess.
- Heat olive oil in a Dutch oven pot over medium high heat. Once the oil is hot, but not smoking add the chicken thighs. Sear for 3-4 minutes. Once the chicken has browned on one side, flip it over and add the onions, garlic, and herbs de Provence. Sauté for 3-4 minutes.
- Deglaze the pan with white wine. Let the wine reduce by half, then add the chicken broth and fresh squeezed lemon juice. Next, add the diced tomatoes, capers, and pitted olives. Cover and place in the oven to finish cooking for 20ish minutes. Remove the lid and serve hot.
Nutrition
Serving: 1serving or 1/4 of the entire dish, Calories: 305kcal, Carbohydrates: 20g, Protein: 25g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 107mg, Sodium: 574mg, Potassium: 636mg, Fiber: 3g, Sugar: 7g, Vitamin A: 223IU, Vitamin C: 18mg, Calcium: 93mg, Iron: 4mg