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–+ servings
Golden sautéed chicken topped with rustic Provençal tomato, olive, and herb sauce in a terracotta dish

French Provençal Chicken – Rich Tomato, Olive & Herb Sauce

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Golden sautéed chicken topped with a rustic Provençal-style sauce of fresh tomatoes, olives, garlic, wine, and herbs. This French chicken dinner is all about simple ingredients and great technique.
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Ingredients
 

  • 1 kg chicken thigh fillets bone-in, skin-on
  • Salt & pepper to taste
  • Plain flour for dusting
  • ¼ cup olive oil 60ml
  • 1 small onion finely chopped
  • ½ cup dry white wine (or dry red) 125ml
  • 700 g fresh tomatoes halved, seeded, and roughly chopped
  • 100 g black olives sliced or whole
  • 2 garlic cloves finely chopped
  • 2 tablespoons parsley chopped
  • Fresh basil to garnish (optional)

Instructions
 

Prepare the Chicken

  • Season the chicken on both sides with salt and pepper. Dust each piece generously with flour and shake off the excess.

Sauté the Chicken

  • Heat olive oil in a heavy-based pan. Place the chicken skin-side down and sauté over medium heat until golden and crisp on all sides (about 15 minutes). Cover and cook on low for another 10 minutes to finish cooking through. Remove and keep warm.

Make the Sauce Base

  • Drain most of the fat from the pan, leaving about 2 tablespoons. Add the onion and cook until softened and slightly golden.

Deglaze the Pan

  • Add the wine and increase heat to high. Scrape the bottom of the pan and reduce until nearly all the liquid has evaporated.

Add Tomatoes & Simmer

  • Add chopped tomatoes and a little salt. Cook over high heat, stirring often, until the excess liquid has evaporated and the sauce has thickened.

Finish with Olives & Herbs

  • Stir in the chopped garlic and parsley (Persillade), followed by the olives. Cook for another 2 minutes, then remove from heat.

Serve

  • Spoon the sauce over the chicken and garnish with fresh basil. Serve with rice or crusty bread.

Video

Notes

  • You can use any black olives — sliced or whole.
  • Fresh tomatoes are preferred, but good-quality tinned tomatoes will work in a pinch.
  • The Persillade (parsley & garlic) adds a fresh punch — don’t skip it!
  • If the chicken is very fatty, draining the pan before making the sauce keeps the final dish balanced.
  • The tomatoes are deseeded to remove excess moisture and reduce acidity — most of the bitterness in tomatoes comes from the seeds.
  • Serve with rice pilaf or crusty bread to soak up the sauce.