Provencal Chicken with Black Olives & Herbs de Provence

Provencal Chicken with Black Olives & Herbs de Provence

Inspiration: Southern French cuisine often balances rustic flavors — olives, tomatoes, wine, and aromatic herbs — into deeply flavored one-pan dishes.

Ingredients

  • 4 chicken thighs, bone-in, skin-on
  • 3 tablespoons olive oil
  • 1 onion, sliced
  • 3 garlic cloves, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup CEREN Black Olives, pitted
  • ½ cup dry white wine
  • 1 tablespoon CEREN Tomato Paste
  • 1 teaspoon Herbs de Provence (thyme, rosemary, oregano, lavender blend)
  • Salt & freshly ground black pepper

Instructions

Brown chicken: Heat olive oil in a skillet. Sear chicken thighs skin-side down until golden, flip, and sear the other side. Remove and set aside.

Build flavor base: In the same pan, sauté onion and garlic until soft. Add cherry tomatoes, CEREN Tomato Paste, and wine. Simmer 5 minutes to reduce.

Add olives & herbs: Stir in CEREN Black Olives and Herbs de Provence. Nestle chicken back into the pan. Cover and simmer on low for 25–30 minutes until chicken is tender.

Serve: With rustic bread or creamy polenta.

👉 The olives give depth and saltiness, cutting through the richness of chicken and sweet tomatoes.