This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chicken Provençal (Poulet Provençal)

Name: Chicken Provençal (Poulet Provençal)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: Chicken pieces, with bone and skin (1 kg); Olive oil (2 tablespoons); Onion, chopped (1 piece); Garlic, minced (3 cloves); Bell pepper, cut into strips (1 piece); Tomato, diced (4 pieces); Black olives (1/3 cup); Dry white wine (1/2 cup); Thyme (1 teaspoon); Rosemary (1 teaspoon); Bay leaf (1 piece); Salt (1 teaspoon); Black pepper (1/2 teaspoon)

by Dana Peredo

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50 viewsTotal time: 55 min

Chicken pieces seared and simmered with tomatoes, bell peppers, olives, and herbs—a simple, flavorful country dish from southern France.

Servings: 4
Prep: 15 min
Cook: 40 min
Difficulty: Easy
Category: Main course
Cuisine: French
Serve: Hot
Texture: Juicy, Chunky
Techniques: SautéSimmer
Meal: DinnerLunch

Family meal

Tips

This dish tastes even better with crusty bread or white rice to soak up the sauce.

Ingredients

Chicken pieces, with bone and skin (1 kg)
$36.00 MXN
Olive oil (2 tablespoons)
$8.36 MXN
Onion, chopped (1 piece)
≈ $3.07 MXN
$27.90 MXN/kg
Garlic, minced (3 cloves)
≈ $0.99 MXN
Bell pepper, cut into strips (1 piece)
No price yet
Tomato, diced (4 pieces)
≈ $14.27 MXN
$29.00 MXN/kg
Black olives (1/3 cup)
No price yet
Dry white wine (1/2 cup)
No price yet
Thyme (1 teaspoon)
No price yet
Rosemary (1 teaspoon)
No price yet
Bay leaf (1 piece)
No price yet
Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/2 teaspoon)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $62.85 MXN

≈ $15.71 MXN per serving

6 of 13 ingredients

priced

46%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Frying pan
Knife
Cutting board
Wooden spoon
Tongs
Measuring cups
Measuring spoons

Steps

1. Season and sear the chicken15 min
Pat the chicken dry and season with salt and pepper. Sear it skin-side down in hot oil until golden brown, about 8 minutes per side. Remove and set aside.
2. Cook the aromatics5 min
In the same skillet, cook the onion, garlic, and bell pepper until softened, about 5 minutes.
3. Add the tomato and herbs3 min
Add the tomato, the wine (if using), the olives, the thyme, the rosemary, and the bay leaf. Return the chicken to the skillet.
4. Simmer25 min
Cover and cook over low heat until the chicken is thoroughly cooked, about 25 minutes.
5. Serve2 min
Remove the bay leaf, adjust the seasoning, and serve hot.