Transport yourself to the flavors of fall in France with this classic French dish, Chicken Provencal. A one pot meal, with juicy chicken and olives this is the perfect recipe to have on your dinner table.
I love everything about France. I love French food, French wine, and the beautiful country that is France! I’ve always had an obsession with all things France, and while I have not had the opportunity to visit; I’ve always made sure to absorb the culture through food , cooking, and music as much I can.
From watching Julia Child and Jacque Pepin on PBS as a young girl, to getting recipes from Ina Garten and Barefoot Contessa, and more recently from reading and cooking my way through Susan Loomis’ On Rue Tatin (which is one of my FAVORITE French cookbooks); I wanted to cook a dinner that just screamed France and Fall.Cue this Chicken Provencal, a classic dish made with fresh French herbs, shallots, red wine, olives, and tomatoes. This dish is easy to make, the flavors are AMAZING, comforting, and it’s one of the best dishes to have in the fall. Another plus is that it’s made all in one pot; easy cooking and cleanup is a breeze. You move from the stove top to the oven which makes live so much simpler!Thanks to the French Ministry of Agriculture who sent me an array of French wines, cheeses, butter, and chocolates I got to take this Fall inspired French dinner to the next level! The wines came from 2 distinct areas: Languedoc and Bordeaux. The butter came from Normandy. The chocolates were made in French the Rhône Valley, and the cheese came from the Basque region.
For the wines, Mas de Daumas Gassac and Les Vignobles Andre Lurton were my absolute favorite. The Mas de Daumas Gassac white and rose come from Languedoc region and are perfect pairings with fruit and cheese platter. If you’re entertaining with a charcuterie board I would definitely include these two. The Chateau Bonnet white was delicious, crisp, and refreshing and would pair perfectly with seafood and pasta! The Chateau Bonnet red was my favorite, and I really enjoyed it with the Chicken Provencal dish. Along with the wines I also enjoyed the cheese P’tit Basque , a 100% pure sheep’s milk cheese produced in France’s Basque region in the Pyrenees Mountains. It had a smooth, sweet flavor with a nutty finish and went perfectly with French bread and crackers. While serving up this dish as an appetizer we enjoyed a board with french bread, the P’tit Basque Cheese, and the Président butter, the number one brand cheese and butter in France. I also added the butter to the chicken for the last 10 minutes while it was cooking, and it gave it such a creamy and sweet note.
To end the dinner on a sweet note we tried the Valrhona chocolates, a French bean to bar Chocolate maker. Great for baking, but we simply just enjoyed on its own.
With ingredients like these; all available in the US I might add, cooking and entertaining like your in France is quite achievable. With this Chicken Provencal you have all the makings of a wonderful fall French feast! Enjoy the recipe below, and happy entertaining!
- 2 shallots, chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp fennel seeds
- 1 cup red wine
- 4 tbsp olive oil
- 2 tbsp butter
- 4 skinless boneless chicken breasts
- salt and black pepper to taste
- 1 tbsp flour
- ½ cup chicken stock
- ½ cup cherry tomatoes, halved
- 10 large black olives, pitted
- parsley for garnish
- In a large bowl combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil.
- Add the chicken breasts to the bowl, and marinade for 2 hours in the refrigerator.
- Take the chicken breasts out of the marinade and brush off the herbs and shallots. Season the chicken with the salt and black pepper. Reserve the marinade and set aside.
- Preheat the oven to 400F.
- In a large pan, brown the chicken breasts in 2 tbsp of olive oil over medium heat until golden, about 2-3 minutes on each side. Remove to a plate and set aside.
- Add flour to the pan and stir it in with with the oil that was left in the pan from browning the chicken/
- Add ½ of the marinade you reserved, and scrape the bottom of the pan with a spatula to release the brown bits. Cook on high until the sauce thickens, about 1-2 minutes.
- Add the rest of the marinade and stir, then add the chicken stock, chicken breasts, halved cherry tomatoes and olives. Bring to a boil and move it to the oven.
- Finish cooking the chicken in the oven uncovered for 25 minutes.
- The sauce should reduce and will coat the back of a spoon when tested for thickness.
- Garnish with fresh parsley and served with rice or mashed potatoes!