French Cuisine

Poulet à la Provençale — Protein Version

Herb-scented Provençal chicken thighs braised with tomatoes, olives, capers and garlic. A sun-soaked French classic delivering 44g protein per serving on a budget.

📅February 28, 2026
12mPrep
40mCook
4Servings
⭐ 4.8Rating
Poulet à la Provençale — Protein Version🍗

Nutrition Facts (per serving)

Protein 50%Fat 36%Carbs 14%
390kcalCalories
44gProtein
14gFat
12gCarbs
3gFiber

Ingredients

  • 900 gskinless chicken thighs
  • 400 gcanned chopped tomatoes
  • 80 gblack olives, pitted
  • 30 gcapers
  • 1 wholeonion, sliced
  • 4 clovesgarlic cloves, minced
  • 100 mldry white wine
  • 5 gfresh thyme and rosemary
  • 5 gherbes de Provence
  • 15 mlolive oil
  • 1 to tastesalt and black pepper

Instructions

  1. Season and brown chicken thighs in olive oil over high heat, ~4 min per side. Remove.
  2. Cook onion in the same pan 3 min. Add garlic and herbes de Provence; cook 1 min.
  3. Pour in wine; simmer 2 min to deglaze. Add tomatoes; stir.
  4. Nestle chicken in sauce; add olives, capers, thyme, and rosemary. Cover and simmer 25 min.
  5. Uncover and cook 10 min to reduce. Serve with crusty bread, rice, or steamed green beans.

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