Just the name Chicken Provencal has the wistful name of a foreign dish, and because of the it must be good but complicated.
I can tell you first hand that rarely am I drawn to complicated foods. If I see a recipe with lists of unnecessary ingredients and redundant directions, I start doing the math to cut things down. While I want delicious healthy food, I simply don’t have the time or patience to spend hours over one meal.
My version of Chicken Provencal has an important word before it – easy. And ease is what you will get out of this meal. It is warming and nourishing and good enough to have the next day for lunch.I typically serve this dish with brown rice and an arugula salad. Relax, knowing you are giving yourself and your family something nutritious and delicious. And enjoy! Print
I’m going back to my French roots with this warming dish, but I guess my grandmother took hours to make this. I simplify things here but still keep it healthy and so delicious!
2 tablespoons extra virgin olive oil
1 large yellow onion, peeled and sliced
1 teaspoon each coarse salt and pepper
3 garlic cloves, minced or pressed
1 teaspoon anchovy paste, or 2 anchovies, minced
2 tablespoons tomato paste
2 packages boneless, skinless chicken thighs (about 8 thighs)
1 28–ounce can diced tomatoes
1 teaspoon dried oregano
1 teaspoon Herbes de Provence
4 handfuls baby spinach
1/2 cup pitted kalamata olives, chopped coarse
zest and juice from 1 lemon
- In a large, heavy bottomed pot or dutch oven, heat the olive oil over medium high heat, and add the onions with the salt and pepper. Cook for about 7 minutes, until the onions soften and begin to get golden.
- Stir in the garlic, tomato paste, anchovy paste and tomato paste. Add the chicken thighs and stir well to combine, coating the thighs well.
- Add in the diced tomatoes, along with the oregano and Herbs de Provence. Bring up to a boil, stirring well, then cover and bring down to a simmer. Allow the chicken to cook for 25 minutes.
- Remove the lid and add in the spinach in bunches, allowing each bunch to wilt before adding more. Stir in the olives and lemon zest. Give it a taste. You may want to add a little more salt and a sprinkle of lemon juice. Go slow with the lemon juice until you have the desired taste. Serve warm over a whole grain.
I love serving Easy Chicken Provencal over farro or brown rice. You could also go grain free and use cauliflower rice. Start your grain before you start prepping the chicken to have them time out together.
Herbes de Provence is a blend of herbs that use savory, lavender and tarragon among other herbs. You can find this blend in grocery stores or Whole Foods.
Have a smaller crowd? You can always cut this recipe in half but I like to make extra and have it for lunch the next day or freeze leftovers.