How to make chicken Provençal casserole (video)

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For a perfect meal built to impress visiting guests, try this astoundingly simple recipe for chicken Provençal casserole. This herbaceous dish is surprisingly easy, requiring only 10 minutes of prep time and simple spices to bring it to life. The combination of red wine, lemon, thyme, rosemary, parsley and basil bring this intense chicken dinner to a whole new realm of deliciousness.
We strongly recommend using red wine in this recipe. However, if you're looking for a more budget-friendly approach, you can opt to substitute it for a can of chopped tomatoes and a splash of chicken broth (if you have any vermouth on hand, add a tablespoon of it to the tomatoes). The flavors will not be as bright and bold as they are in the original recipe, but the chicken will remain juicy and tender, and the dinner will be hearty enough to enjoy with a hefty side of mashed potatoes or fluffy white rice.
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Chicken Provençal casserole
Cooktop Cove
Preparation time: 10 minutes
Total time: 55 minutes
Serves: 4-6
Ingredients
6-8 chicken thighs, bone-in and skin on (you can also use boneless/skinless if you prefer)
1 teaspoon flake salt
1/2 teaspoon black pepper
1/2 cup flour
1 teaspoon dry thyme
1 teaspoon dry basil
1 teaspoon dry parsley
1 teaspoon dry rosemary
3 tablespoons olive oil
6 cloves garlic, peeled
1 small white onion, thinly sliced
1 lemon, zested and cut into quarters
1/2 bunch fresh thyme
1/2 cup red wine
2 tbsp olive oil
Handful of chopped Kalamata olives (optional)
Directions
1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 3-quart casserole dish or 9-by-13-inch casserole pan. Place the flour in a plastic bag along with the chicken thighs. Shake to coat well. Place the floured chicken thighs on the bottom of the casserole dish.
2. Crush the garlic cloves with the side of a knife and place them around the chicken thighs, along with the onions and the quartered lemon. If using olives, chop these up and sprinkle them over the top.
3. Pour in red wine and sprinkle the dried thyme, basil, parsley, rosemary, salt and pepper over the top. Drizzle the olive oil over the chicken breasts, and scatter the fresh thyme sprigs over the top. Place the casserole, covered, into the preheated oven for 45 minutes to an hour.
Pro tip: For the best results, check the oven after 20 minutes and baste the chicken with the cooking juices from the bottom of the dish. You can use a spoon for this step.
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