Provençal cuisine is high-spirited yet simple, family style cooking. It prides itself on the taste and texture of fresh ingredients, and the Mediterranean flavours of artichokes, olives, extra virgin olive oil and wild herbs. 

Chicken Provençal is a near-perfect model of this down-to-earth cuisine, a meaty feast of sunny flavours from the south of France. The wild herbs infused in our Herbes de Provence olive oil create an aromatic blend of thyme, savoury, chervil, marjoram, fennel, lavender and rosemary -- the ultimate expression of Provençal cooking.


8 chicken thighs, skin on
1/2 cup Herbes de Provence EVOO
1 tbsp Black Mission Fig
1 tsp Kosher salt
1 tsp freshly ground black pepper
1 cup pitted green olives
1 cup cherry tomatoes
10 -12 whole garlic cloves, peeled 
6 large shallots, cut in half (or 2 medium sweet onions, quartered)
1 cup dry white wine
1 can, or 2 small jars of artichoke hearts, drained, cut in half (optional)

Preheat oven to 400 degrees. Whisk together oil, balsamic, salt and pepper. Place in a resealable plastic storage bag. Add chicken and gently press marinade into crevices—place in fridge for an hour or two. Remove thighs from bag, and drain off excess marinade. Heat remaining olive oil in Dutch oven on medium heat. When shimmering, add chicken thighs skin side up. Cook for 5 minutes. Turn over thighs, skin side down and cook until skin is golden. Add tomatoes, cloves, onions, wine and artichokes if using. Place in oven, covered, and cook for 45 minutes until internal temperature is 165 degrees. Remove from oven. Serve with crusty bread and drizzles of Herbes de Provence EVOO.