Entree: France – Provence – Poulet Provençale (Chicken Provençal) with Green Beans and Red Onions (Provençal-style chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 7 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 medium red onions, thickly sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) Herbes de Provence
- 1/2 cup (75 g) Niçoise or Kalamata olives, pitted
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 lb (454 g) green string beans, trimmed
- 1 tbsp (15 ml) lemon juice

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or braising pan over medium-high heat and brown chicken skin-side down until golden, 6–8 minutes; flip and brown briefly, then remove.
2. Add red onions to the pan and cook until softened, about 5 minutes; add garlic and cook 30 seconds.
3. Pour in white wine to deglaze, scrape up browned bits, then add crushed tomatoes, chicken stock, and Herbes de Provence; return chicken to the pan, skin-side up.
4. Cover and simmer gently over low heat (or transfer to a 350°F / 175°C oven) until chicken is cooked through, about 35–40 minutes.
5. Meanwhile, blanch green string beans in boiling salted water until crisp-tender, 3–4 minutes; drain and toss with lemon juice and a pinch of salt.
6. Stir olives into the braise for the final 5 minutes. Serve chicken with sauce spooned over, accompanied by the lemony green beans.