This tender stewed chicken thighs are fried until golden brown and then gently simmered in a hearty sauce made from vermouth, lemon and herbs de Provence. The chicken is topped off with pickled olives and salty prosciutto. It is Southern French cuisine at its finest.
Adapted from Wini Moranville | Everyday French cuisine | Harvard Common Press, 2022
One is an olive fanatic. I saw him standing motionless in front of an olive bar, mesmerized by all the colors, shapes and sizes. (I remember when he used to look at me like that.)
For 30 years, he’s been trying to secretly put olives in almost everything – from breakfast to snacks. So it’s no surprise that this was a winner. And with good reason: you get your chicken hit plus a kick of citrus and a dash of meaty umami from the olives. And the ham? Small, crispy julienne pieces on top.
Moranville suggests buying a mix of olives, including France’s wrinkled Nyons olives, if possible. And a few green olives wouldn’t hurt anyone.
Why our testers loved this
There’s a whole host of reasons our recipe testers devoured this. They thought so moist and aromatic and loved the salty punch that the olives added to the dish. Linda Pacchiano noted that “the steps were short and simpleand the result was juicy chicken thighs with a matching and very aromatic sauce.“
Lisa C. agreed. “We fell in love with this juicy chicken thighs with a complex saucebright from the lemon zest and juice, salty from the olives, with a hint of saltiness from the pancetta.”
Notes on the ingredients
- Chicken thighs with bones–Using thighs ensures moist, juicy chicken that withstands cooking at higher temperatures. You could also use bone-in chicken breasts here, but you need to keep an eye on the cooking time and remove them from the oven when the chicken has reached 165F to avoid dry, overcooked chicken.
- vermouth-Use dry white vermouth like Noilly Prat. In no case do not use sweet red vermouth.
- olives–You can use any type of imported black olives here, such as Niçoise or Kalamata.
- prosciutto–You can also substitute chopped pancetta if you like.
How to make this recipe
- Preheat the oven to 350°F. Season the chicken thighs with salt and pepper.
- Sear the chicken in a Dutch oven over medium heat. Transfer the chicken to a plate. Drain most of the fat from the slow cooker.
- Fry onion and garlic Heat in remaining chicken fat until tender.
- Add the vermouth.
- Add the chicken broth. Simmer until reduced to 1/4 cup.
- Add the Herbes de Provence, lemon juice and zest. Place the chicken skin-side up in the sauce. Cover and bake for 20 minutes.
- Uncover and add olives and prosciutto. Bake uncovered until the internal temperature of the chicken is 77°C (170°F). Sprinkle with additional lemon zest and serve.
Recipe FAQs
What is braising?
Braising is a cooking technique in which meat is seared until brown and then gently cooked in liquid on the stovetop or in the oven. It’s a simple one-pot cooking method that results in tender meat and a flavorful sauce.
What should I serve with these braised chicken thighs?
You’ll need something to soak up the delicious braising liquid. Mashed potatoes, creamy polenta, or crusty bread are good choices. A simple side salad also pairs well with this comforting braised chicken thigh recipe.
Can I do this without alcohol?
Yes absolutely. You can also use additional chicken broth in place of the vermouth in this recipe.
Can I make this with boneless chicken thighs?
We recommend using only bone-in chicken pieces when braising. The bones help keep the meat tender and add flavor to the dish, reducing the chances of the chicken becoming dry and overcooked.
Helpful tips
- Choose similarly sized chicken thighs so they cook through at the same time.
- Before searing, pat your chicken dry to maximize the crispiness of the skin.
- When your chicken is fully cooked after the first baking time, simply stir in the olives and pancetta and let sit on the stovetop for a few minutes to warm up.
- Leftover chicken with some braising liquid can be stored in a sealed container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.
- This recipe is suitable for a gluten and dairy free diet.
More great recipes for stewed chicken
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Braised chicken thighs
This rustic French-style braised chicken is made with bone-in chicken thighs, olives, lemon and a vermouth-infused sauce. It’s a beneficial one-pot meal.
Preheat the oven to 350°F (175°C).
Season the chicken thighs with salt and pepper. Heat the olive oil in an ovenproof Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce the heat to medium if the chicken is browning too quickly).
Place the chicken on a plate and drain all but a hint of the fat from the slow cooker.
Reduce the heat to medium and add the onion. Cook, stirring, for 2 to 3 minutes until onion is soft. Add the garlic and cook, stirring, until fragrant, about 30 seconds more.
Remove the casserole from the heat and add the vermouth and chicken broth. Be careful not to splash the liquid. Place the casserole back on the stove and bring to a boil; cook, stirring with a whisk to loosen any browned bits from bottom of pan, until reduced by about 1/4 cup, 3 to 5 minutes.
Stir in the Herbes de Provence, lemon zest and lemon juice.
Place the chicken back in the Dutch oven. cover and put in the oven. Bake 20 minutes.
Discover; Add the olives and sprinkle the prosciutto over the chicken. Cover and return to the oven and bake an additional 10 to 15 minutes, until the internal temperature of the chicken reads 180°F (82°C) on an instant-read thermometer.
Divide the chicken, olives and ham into four shallow bowls, pour a spoonful of sauce over each, sprinkle with lemon zest and serve.
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- Size matters-Choose similarly sized chicken thighs so they cook through at the same time.
- Dry your chicken –Before searing, pat your chicken dry to maximize the crispiness of the skin.
- Note on cooking time –When your chicken is fully cooked after the first baking time, simply stir in the olives and pancetta and let sit on the stovetop for a few minutes to warm up.
- Storage-Leftover chicken with some braising liquid can be stored in a sealed container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.
- Nourishment –This recipe is suitable for a gluten and dairy free diet.
Portion: 2legCalories: 792kcal (40%)Carbohydrates: 7G (2%)Protein: 49G (98%)Fat: 61G (94%)Saturated Fatty Acids: 15G (94%)Polyunsaturated fat: 11GMonounsaturated fatty acids: 28Gtrans fats: 0.3GCholesterol: 288mg (96%)Sodium: 553mg (24%)Potassium: 692mg (20%)Fiber: 1G (4%)Sugar: 1G (1%)Vitamin A: 306IU (6%)Vitamin C: 9mg (11%)Calcium: 49mg (5%)Iron: 3mg (17%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
Recipe © 2022 Wini Moranville. Photos © 2022 David Leite. Photo © 2022 Richard Swearinger. All rights reserved. All materials used with permission.
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
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