CHICKEN PROVENCAL: traditional French recipe with bell peppers and shallots
Recipe type: Entree
Cuisine: French
Prep time: 
Total time: 
Serves: 4
  • 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
  1. FIRST STEPSFirst 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 VEGETABLESAt 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 CHICKENIn 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 PROVENCALNow, 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 SERVING10 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.
Recipe by philosokitchen at