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Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic poulet Provençal is a classic French-style dish that brings the warm flavours of the Mediterranean to your kitchen. The combination of succulent roast chicken, juicy vine-ripened tomatoes, and brine-cured olives creates a sophisticated yet simple meal. As the chicken roasts, the vegetables soften and caramelise, while the fennel seeds and herbes de Provence infuse the pan juices with a wonderful fragrant depth.

Designed as a high-protein main course, this wholesome one-tin roast is incredibly easy to prepare for a Sunday lunch or a restorative midweek supper. The dish is naturally gluten-free and focuses on fresh, seasonal ingredients that provide both nutrition and comfort. Serve it alongside thick slices of crusty bread to soak up the savoury juices, and finish with a handful of fresh flat-leaf parsley for a vibrant touch.

Ingredients for Braised Chicken with Tomatoes and Olives (Poulet Provencal)

450g tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
120ml drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
45 ml olivolja, delad
2 teaspoons herbes de Provence, divided
1/2 teskedar fänkålsfrön
1 whole chicken (about 1.6kg)
Utrustning: kökssnöre
Tillbehör: knaprigt bröd
Garnish: chopped flat-leaf parsley

How to make Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Preheat convection oven to 204°C or regular oven to 218°C with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoons pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 77°C, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

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