By The foodoodle kitchen · Published September 20, 2026
Chicken Provençal
One-pot weeknight chicken thighs with tomatoes, olives, garlic and herbs.
Serves 4 · Prep 10 min · Cook 30 min · 40 min total · Medium
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Ingredients
- 4 chicken thighs, bone-in, skin-on for best flavor.
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic cloves, minced
- 400 g canned diced tomatoes
- 100 g kalamata olives, pitted
- 1 tbsp fresh thyme, chopped
- 1 bay leaf
- 0 salt, to taste
- 0 black pepper, to taste
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Method
- Heat olive oil in a large pot over medium heat. 5 min
- Season chicken thighs with salt and pepper, then brown them in the pot for 5 minutes per side. 10 min
- Remove chicken and set aside. 0 min
- Add chopped onion and minced garlic to the pot; sauté until softened, about 3 minutes. 3 min
- Stir in the diced tomatoes, olives, thyme, and bay leaf. 0 min
- Return chicken to the pot, nestling it into the mixture. 0 min
- Cover and simmer for 15 minutes, until the chicken is cooked through. 15 min
