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Chicken Provencal

August 21, 2019 By Taina Laraba

· Recipes and Menus

Dinner Tonight

First, I was inspired to create these candle holders for this occasion. Very, very simple. Purchase glass vases like these, some jute rope - then go looking for some acorns.

Just like how you see here. Take a piece of rope and cut it off. Then twist to unwind the rop into thinner sections. Take one of these and wrap around the glass.

Fill the glass about a 1/4 of the way up with acorns. Place your candles inside and enjoy during dinner.

Ingredients for Recipe

  • 4 to 5 pieces of chicken bone-in, skin-on
  • 1 onion diced
  • 2 large cloves garlic minced
  • 2.5 cups diced tomatoes
  • 1/3 cup white wine
  • 1/3 cup nicoise olives or kalamata olives drained, pitted and sliced in half
  • 1/4 cup fresh basil sliced into ribbons (chiffonade)
  • 1 tbsp capers drained
  • olive oil
  • sea salt
  • freshly ground pepper


  1. Season both sides of the chicken pieces with salt and pepper. Heat olive oil in a skillet over high heat. Lower the heat to medium-high once the pan is hot and brown both sides of the chicken pieces in the hot pan.

  2. Once the chicken is browned, temporarily remove the chicken from the pan. Lower the heat to medium. Add the onion to the pan and sauté for a few minutes until softened and translucent. Add the garlic and sauté for 30 seconds.

  3. Follow with the diced tomatoes and white wine. Cook the tomatoes for a few minutes until tender and softened. Add the chicken back into the pan and place a lid on the skillet. Cook for 25 minutes, until the chicken is cooked through (165°F).

  4. Temporarily remove the chicken from the pan. Add in the olives, capers, and fresh basil. Stir, then taste test for salt. Add the chicken back into the pan and scoop the sauce over the chicken. Serve with rice or French bread.

I hope you enjoy your dinner tonight!

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