This Recipe includes
Main ingredients:
| Chicken |
| Black olives |
| Red and Green bell peppers* |
| White onions |
| Tomato coulis |
| * Eggplant to replace the bell peppers if you dislike bell peppers |
| (Optional) Potatoes |
| (Optional) chopped bacon or lardons |
Spices, herbs and flavoring ingredients:
| Olive oil |
| Thyme |
| Parsley |
| Basil |
| Garlic |
| Salt and pepper |
Accents for the sauce:
| Chicken stock |
| Butter |
| Flour |
| Dry white wine |
Why we love it
A chicken provencal recipe is one of the easiest to prepare especially with the Instant Pot and a few herbs of provence, for that summery French-Riviera feeling.
And I’m not just saying that because my extended family is from the area. It is actually because cuisine provençale is very popular in France and bien répandu (widespread).
The traditional cuisine around here is very distinctive with its use of local ingredients of herbs, tomatoes, and olives. The combination of flavors dates back to when the Greeks and Romans installed themselves in Marseille around 600 BC.
A chicken provençale combines all those flavors in a classic meaty stew, with all the typical ingredients from that classic French pantry. Enough for a meal hearty enough to serve a family with hopefully some portions leftover for the next day. So let’s get to it, shall we? Allons-y!
Cooking tips
The Chicken Provençale is a pretty flexible recipe, that you can adapt as you wish.
Red & Green Peppers: The traditional recipe includes red and green peppers, but I know that those have a rather strong flavor which may not be to everyone’s taste. I have a rather picky eater at home who won’t eat peppers, so I sometimes substitute it for eggplant.
Potatoes: If you want to make the chicken provençale even hardier, you can also add 4-5 potatoes into the Instant Pot.
Frozen Chicken: You can use frozen chicken, but keep in mind that the skin will probably not taste as good and fall off. If you do decide to leave the chicken frozen, you don’t need to add any additional time. The Instant Pot will take longer to heat up, so just leave the cooking time the same.
Bacon Lardons: These tiny pieces of bacon are very versatile, so French people tend to throw them into every recipe. They are optional in a chicken provencal.
☞ READ MORE: Classic French Recipes remade in the Instant Pot
Recipe without alcohol
The Chicken Provencal recipe below includes about 1/2 cup of dry white wine, to give it that extra tone. But unlike the Coq au vin, which really should include wine since it has “vin” in the name, the traditional Poulet à la Provençale doesn’t insist on wine.
You can easily leave it out, especially if you are using a good quality chicken stock.
What side dishes should you serve with Chicken Provençale?
The traditional French accompaniment is tagliatelle pasta or mashed potatoes. But there are many other possibilities as well such as white rice, brown rice, bulger, polenta, or even a chickpea salad.
What drinks should you serve with it?
Chicken Provencal is usually paired with red wine, such as a local Côtes du Rhône or Côte de Provence from the same region in France. You can read more about French wines here.
How to store it?
Chicken provencal is one of those recipes that does well the next day. It also does well frozen as long as you let it cool to room temperature before freezing.
Let it cool, and then place in an airtight glass container.
Similar recipes
Chicken Provencal Recipe
A chicken stew made with traditional ingredients from Provence, in the South of France.
Ingredients
- 3 pounds of chicken (approx. 8 pieces)
- 3 minced white onions
- 1 cup of tomato coulis
- 1 chopped red pepper *
- 1 chopped green pepper *
- 10 black olives chopped in half
- 1/2 cup dry white wine
- 1 cube of chicken stock
- 2 tablespoons of olive oil
- 2 crushed cloves of garlic
- 1 teaspoon of dried thyme
- 2 leaves of basil
- 1 tablespoon of flour
- Pinch of dried parsley flakes
- Pinch of salt and pepper
Optional
- 1/2 cup of bacon lardons
- 4-5 potatoes
Instructions
- Press Sauté on the Instant pot and sear the chicken lightly for 5 minutes.
- Once the chicken is browned, remove temporarily from the pot and sauté the onions for a couple of minutes.
- Add the chicken and the rest of the ingredients (except the flour) back into the Instant Pot and cook at High Pressure for 12 minutes.
- Once the countdown has finished, let the pressure release naturally for 15 minutes.
- Mix in the flour with a tablespoon of water to make a slurry. Add the slurry to the Instant Pot.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the Chicken Provencal rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
Notes
Note: If you don't like red and green peppers, substitute with one eggplant instead, chopped into large cubes.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1826Total Fat: 107gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 68gCholesterol: 707mgSodium: 717mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 183g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for informational purposes only.
☞ READ MORE: ABC of French Cuisine (the Food Dictionary)
If you enjoyed that, check out our other classic French recipes with instant pot that are easy to prepare. Bon appétit and à bientôt !
