Chicken Provençal

Chicken Provençal

Chicken Provençal, ah, another dish from the South of France. I really do love the flavors of Provençal cuisine, expect many more recipe from the region in the not too distant future. Though this dish originated in and is named after a region in Southern France, it's the type of dish you might also find in the Ligurian region of Italy. It's a tasty dish that involved braising chicken in a tomato sauce flavored by common herbs of the region. It's special ingredient of anchovy paste is what gives the sauce it's depth and brings out the flavors of the Mediterranean––so don't skip it! Chicken Provençal is traditionally made with red wine in the sauce. However, in an effort to make this dish Whole30 compliant, I substituted beef stock for the wine and it still tastes great! If you're not doing a Whole30 or if you'd just prefer to make a more authentic dish, feel free to use ¾ cup dry red wine instead!


Chicken Provençal

Prep Time: 10 min Cook Time: 15 min Total Time: 1 hr Serves: 4-6


  • 8-12 pieces of chicken (I like drumsticks best)

  • ½ cup olive oil

  • ¾ tsp salt

  • ¾ tsp black pepper

  • 6 cloves garlic, minced

  • 1 small vidalia onion, chopped

  • ¾ cup beef stock

  • 28 oz can crushed tomatoes (I used Tuttorosso––it’s SCD legal)

  • 1 cup kalamata olives

  • 1 tsp anchovy paste

  • 1 tsp rosemary

  • 1 tsp thyme


  1. Pour olive oil into a saucepan large enough to hold the chicken, bring to medium heat.

  2. Toss chicken pieces with ¾ tsp each of salt and crushed black pepper, add to pan in one layer. Cook until browned on all sides, about 15 minutes (turning in between), then remove chicken from pan and lower heat.

  3. Add the chopped onion and minced garlic and saute until the onions are slightly translucent, about 5-6 minutes. Pour in the beef stock, stir into the garlic and onions and let simmer for 2 minutes.

  4. Add can of crushed tomatoes, olives, anchovy paste, rosemary, and thyme, and stir until well combined. Let simmer for 5 minutes.

  5. Add the chicken and any juices that have come from them back into the pan with the sauce and let simmer for another 30-35 minutes (until the chicken has reached an internal temperature of at least 165 degrees F), turning over halfway through.

  6. Remove from heat and enjoy! This would also go great with a side of zucchini noodles!

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