Clay made this dish for me one rainy fall afternoon when we were just dating. As a consequence, I fell in love with him even more, and this delectable entree became a favorite that I repeatedly requested. Eventually I did learn to make it on my own. There is something so special and unique about the mustard-kalamata-chicken combination that I can’t describe, other than to say it is quintessentially Provençal.
Another thing I love about this recipe is that it is so versatile. We’ve made this for small gatherings as well as dinner parties for over 50. It can be served as part of a buffet, as the star of the plate accompanied by your favorite side, or it can be a heartwarming bowl of comfort food served over polenta, pasta, or mashed potatoes. However you decide to use this recipe, we hope you enjoy it as much as we do.
Provençal Chicken with Mustard & Olives
Ingredients
- 1 Onion, (chopped) Or combination equal to an onion, like Shallot, Leek, etc.
- 2 Stalks Celery Chopped
- 1 Carrot Chopped
- 1 Cloves Garlic Chopped
- 1 Tbsp Herbs de Provence
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 4 Chicken Quarters or Breasts
- 1 Teaspoon Salt
- 24-32 Ounces Chicken Broth
- 4 Tbsp Dijon Mustard
- 1 Cup Kalamata Olives
- Additional Salt & Pepper to taste
Instructions
- If you prefer to cook this in the oven instead of the stovetop, preheat the oven to 400°F.
- If using a food processor, loosely chop the Onion, Celery, Carrot, and Garlic and place in the food processor and finely chop. If not using a food processor, finely chop all of the vegetables by hand.
- Pat dry each Chicken Quarter or Chicken Breast so that the skin can sear.
- In a cast iron pan or Dutch oven over medium-high hear, heat the Olive Oil and Butter until glistening. Place in Chicken, skin-side down, and sear until golden brown, (about 5 minutes). Turn off the heat, remove the chicken from pan and set aside. Do not drain the oil. *(If the oil in the pan is more than a Tbsp or two, remove a little to keep about 1-2 Tbsps.)
- Again, turn on the heat to medium-high until the oil in the pan has come up to heat. Place in the chopped Onion, Celery, Carrot, and Garlic, Herbs de Provence, and cook for about 5 minutes, stirring occasionally. Return the seared Chicken back to the pan.Add enough Chicken Broth to barely cover each piece of chicken. Cover and continue to cook for 1 1/4 – 1 1/2 hours, or until thermometer registers 165° And juices run clear. **If cooking in the oven, place in a 400°F oven for the same amount of time.
- After the Chicken is cooked, remove each of the pieces from the pan and place it on a sheet pan. Cover with foil to keep warm. *(or you can place the chicken into a 200° oven to keep it warm.)
- At this point you can either leave the liquid to be more of a “country style”, keeping all the chopped vegetable in the sauce, or you could strain the vegetables out of the liquid for a more refined presentation. *The process photos show a country style version while the main photo shows the strained presentation.
- Return the Dutch Oven, with the all the liquid, to the stovetop over high heat. When the liquid begins to bubble, add the Mustard and Olives, and stir to combine. Continue to cook on high for another 5-10 minutes. The sauce with reduce and thicken ever so slightly. You can add the Chicken back in to incorporate, or just plate the chicken and spoon the sauce over the top.
- We’ve served this with, (or on top of), mashed potatoes, polenta, rice, or a wide noodle or pasta. Fingerling, roasted, or baked potatoes are a good side too. *This makes a great pasta dish if you take the chicken off the bone and mix the pieces and the sauce with the pasta. It’s a great way to use any leftovers! **See Note Below
- Garnish with chopped fresh herbs like parsley or thyme, and some lemon zest to add a little brightness. A dollop of Creme Fraiche or Sour Cream is also always good!
Notes
1. You can also use boneless skinless chicken breasts, however they will take less time to cook. Check them at 25 – 30 minutes, as they should be fully cooked by then. Also, there is no need to sear them. If you would like a little color, just lightly sear them on medium heat for a minute or two.
2. As I mentioned in the recipe, this makes a great pasta dish if you take the chicken off the bone and mix the pieces and the sauce with the pasta. If you want the sauce to be a little thicker, make a slurry with a Tbsp of cornstarch or flour and 3/4 C water or stock. Alternatively you could make your slurry with cream, using 1/2 C or so.
3. If you don’t have Herbs de Provence on hand, feel free to use what’s in your pantry. Herbs de Provence is typically made with dried Thyme, Rosemary, Marjoram, Savory, Tarragon, Basil, Parsley, Oregano, Lavender, Bay, and Fennel. There’s usually 3-4 times the amount of Thyme to the other ingredients, and about 1/2 the amount of Fennel. The other herbs are in equal amounts. Feel free to create your own herb blend with what you have on hand, and using what you like.
PHOTOS: The process photos show the “country style” version while the main photo shows the more refined, strained presentation.
Tried this recipe?Let us know how it was!
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