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    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

    Chicken Provencal is a French recipe perfect for the summer thanks to the fresh notes given from the herbs and fresh tomatoes. The chicken is reduced into pieces, then pan-fried and slow cooked along with shallots, black olives, bell peppers, and tomato pulp. Served just cooked is delicious, but reheated the day after it is even better!

    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    CLICK HERE TO GO DIRECTLY TO THE RECIPE

    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

    FRESH TOMATO PULP

    In case, canned tomato pulp is a decent choice, but fresh ripe tomatoes, if available, are much better!

    To prepare fresh tomatoes pulp, incise the skin of tomatoes with a sharp knife: you need to make a cross as long as the length of the vegetable. After that, poach the tomatoes 3 minutes into a pot filled with boiling water and 2 tbsp of salt.

    Finally, raise the tomatoes and peel them as soon as possible, then mince and store into a bowl.

    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

    FRESH AND DRIED HERBS

    The chicken provencal requires two different herbs bouquets: one dried and one fresh.

    Commonly, the dried bouquet is composed by rosemary and thyme and is added at the beginning along with the tomatoes pulp.

    The fresh bouquet is generally composed of parsley, mint, and basil. Some chefs also add marjoram, some other prefer use jus parsley. The fresh herbs are finely minced and added at the last minute, far from the heat.

    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

    ONIONS OR SHALLOTS

    Yellow onions or shallots are both traditional ingredients, so this choice depends on your taste. Personally, I love to use previously seared shallots, but if you prefer the onions, peel and mince them before sautéing along with a splash of olive oil, then add the tomato pulp.

    v

    FLOUR OR NOT FLOUR?

    Some chefs prefer flour the chicken pieces before pan-frying them. I prefer to avoid this step, to conserve better the freshness of the sauce.

    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

    CHICKEN PROVENCAL RECIPE

    5.0 from 2 reviews
    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots
     
    Print
    Prep time
    2 hours
    Total time
    2 hours
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Entree
    Cuisine: French
    Serves: 4
    Ingredients
    • 1 chicken
    • 3 bell peppers, mixed colors
    • 8 shallots
    • 2 cloves garlic
    • 12 oz (350 g) fresh tomatoes (alternatively, tomato pulp)
    • 16 black olives
    • 1 sprig rosemary
    • 2 sprigs thyme
    • 2 tbsp lemon juice
    • 8 tbsp extra-virgin olive oil
    • 3 tbsp mixed fresh herbs (mint, basil, and parsley)
    • 1 tsp black pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      First of all, reduce the chicken into pieces (or buy them already separated). The tradition wants the chicken skin on, but If you prefer, discard the skin.
      Now, peel the shallots and cut them into halves.
      Then, peel and crush the garlic cloves.
      Finally, cut the bell peppers, discard the stems and seeds, then reduce into pieces or sticks.
    2. PAN-FRIED VEGETABLES
      At this point, pour 6 tbsp of extra-virgin olive oil into a skillet (best if cast iron), then place over medium heat. Once the oil is hot, but not smoky, pan-fry the shallots and garlic until golden and slightly brown (not burned). Finally, raise the shallots and store into a bowl.
      In the same skillet and same oil, pan-fry the bell peppers as well.
    3. PAN-FRIED CHICKEN
      In the same skillet and with the same oil, pan-fry the chicken pieces until golden, then raise the meat and store in a plate, saving the oil. If needed, add more olive oil during the frying.
    4. CHICKEN PROVENCAL
      Now, add the fresh tomatoes pulp or canned pulp (take a look on the paragraph above "FRESH TOMATO PULP" for more information) into the skillet with the oil used to fry the vegetables and chicken.
      After that, place the pan over low heat, add the bell pepper, the shallots, the rosemary, and the thyme, then cover and cook until the chicken is well done (about 1 hour and 15 mins).
      If you are preparing the chicken Provencal in advance, let the skillet reach room temperature, then store covered into the fridge up to 3 days. Once ready to serve, reheat slowly and proceed with the next step
    5. FINISHING AND SERVING
      10 minutes before ready, add the black olives and the lemon juice, add salt to taste and keep cooking a few minutes more. Once ready, add the minced fresh herbs and a sprinkle of black pepper, then serve immediately.
    3.5.3251

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make me very happy 🙂

    TAKE A LOOK AT THIS!

    RATATOUILLE RECIPE - dtraditional French appetizer and side dish
    RATATOUILLE RECIPE - dtraditional French appetizer and side dish

     

    CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots

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    Reader Interactions

    Comments

    1. Michelle says

      September 20, 2018 at 5:07 am

      My husband and I are definitely going to try this recipe. I love trying new ways to cook chicken. Your pictures and printable recipe are excellent.

      Reply
      • Filippo Trapella says

        September 20, 2018 at 11:35 am

        Thanks so much Michelle!

        Let me know 🙂

        Happy cooking

        F.

        Reply
    2. Marianne says

      August 01, 2019 at 6:49 am

      Having looked through various authentically French menus for Chicken Provencal, I settled for this one - highly influenced by the writer's own comments about each of the ingredients.

      I shall be making this on Saturday and will come back and give you the comments of our friends at dinner.
      My rating, thus far, is for the presentation and comments relating to the recipe itself.

      Reply
      • Filippo Trapella says

        August 01, 2019 at 10:03 am

        Thanks for your comment Marianne!

        I hope you and your friends will enjoy my recipe 🙂

        Happy cooking!

        F.

        Reply
    3. Irene Kernan says

      March 17, 2020 at 11:28 am

      Excellent easy to follow recipe. Sounds delicious. Can't wait to try

      Reply
      • Filippo Trapella says

        March 17, 2020 at 2:52 pm

        Thank you Irene!
        Let me know,

        Happy cooking 🙂
        F.

        Reply
    4. Laurie Rasor says

      July 28, 2021 at 10:56 pm

      Have A Good Day

      Reply
      • Filippo Trapella says

        July 29, 2021 at 5:10 am

        Thank you Laurie 🙂
        Happy cooking!
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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