Provençal Chicken Stew

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic Provençal chicken stew brings the vibrant, sun-drenched flavours of southern France straight to your kitchen. By gently simmering bone-in chicken with white wine, crushed tomatoes, and fragrant garlic, you create a rich and savoury sauce that develops beautifully over several hours. It is a wonderful way to enjoy a taste of the Mediterranean during the cooler months, offering a comforting yet light alternative to traditional British stews.

As a high-protein main course, this dish is as nutritious as it is delicious. The slow cooking process ensures the chicken remains succulent, while the finishing touch of fresh basil, parsley, and salty Kalamata olives adds a bright, sophisticated lift. Serve this homemade favourite with crusty sourdough bread or a side of buttery crushed potatoes to soak up those delicious juices.

Ingredients for Provençal Chicken Stew

90g plus 2 tablespoons plain flour
1 tesked salt
1 chicken, cut into serving pieces and skinned
60ml olivolja
1 yellow onion, finely chopped
1 klyfta vitlök, hackad
120 ml torrt vitt vin
1 (400g) can crushed tomatoes
Nymalen svartpeppar
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
240ml black Nyons or kalamata olives, for garnish

How to make Provençal Chicken Stew

Combine the 90g flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

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