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Ina Garten-Inspired Provencal Chicken with Olives and Capers

Ina Garten-Inspired Provencal Chicken with Olives and Capers - recipe card
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This elegant skillet chicken dish features golden-brown chicken thighs simmered in a vibrant tomato, olive, and caper sauce with aromatic herbs and a touch of brightness from lemon zest. The result is tender, juicy chicken coated in a rich, briny sauce that’s perfect with crusty bread or rice.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lb / 680 g)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz / 411 g) can diced tomatoes, undrained
  • 1/2 cup dry white vermouth or dry white grape juice
  • 1/2 cup chicken broth
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tbsp capers, drained and rinsed
  • 1 tsp dried herbes de Provence
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 1 tsp grated lemon zest
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let them sit at room temperature for 15 minutes while you prepare the other ingredients; this helps the skin render evenly and the meat cook more uniformly.
  2. Heat 2 tablespoons olive oil in a large (12-inch) skillet or Dutch oven over medium-high heat until the oil shimmers and a drop of water sizzles on contact. Carefully place the chicken thighs skin-side down in the pan, leaving space between them. Cook without moving for 5-6 minutes, until the skin is deep golden brown and releases easily from the pan. If the skin sticks, wait another minute before trying to flip.
  3. Flip the chicken and cook for another 3-4 minutes, until browned on the second side. The chicken will not be cooked through yet. Transfer the thighs to a plate and set aside. Pour off all but 2 tablespoons of the rendered fat from the pan, keeping the browned bits in the skillet.
  4. Reduce the heat to medium. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds, until fragrant. Do not let the garlic brown or it will turn bitter.
  5. Pour in the vermouth (or grape juice) and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes, until the liquid reduces slightly and the alcohol smell cooks off (if using vermouth).
  6. Add the diced tomatoes with their juices, chicken broth, herbes de Provence, thyme, and red pepper flakes. Stir to combine and bring to a gentle simmer. Taste the sauce and adjust seasoning with salt and pepper if needed; it should be flavorful but not overly salty since the olives and capers will add brine.
  7. Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. The liquid should come about halfway up the sides of the chicken; if not, add a splash more broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
  8. Uncover the skillet and stir in the olives, capers, and lemon zest. Simmer uncovered for 5 minutes to allow the flavors to meld and the sauce to thicken slightly. The sauce should coat the back of a spoon.
  9. Taste the sauce one final time and adjust with salt and pepper if needed. Keep in mind the olives and capers are salty, so add salt cautiously.
  10. Sprinkle with chopped fresh parsley and serve hot, with crusty bread, rice, or mashed potatoes to soak up the sauce.

Notes

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. Freezing: The chicken and sauce can be frozen in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much, until heated through (165°F / 74°C). Alternatively, reheat covered in a 350°F (177°C) oven for 15-20 minutes. Note: If you prefer not to use vermouth, you can substitute dry white grape juice or additional chicken broth mixed with 1 tablespoon white wine vinegar. The alcohol in the vermouth is cooked off during simmering, but for a completely alcohol-free version, use the grape juice or broth alternative.

Nutrition

Keywords: provencal chicken, chicken with olives and capers, French chicken dish, one-pan chicken, Mediterranean chicken, olive caper sauce, easy weeknight chicken, chicken thigh recipe, provencal recipe, briny chicken sauce

Find it online: https://inagartencooks.com/ina-garten-inspired-provencal-chicken-with-olives-and-capers/