Chicken Provençal (Grilled, Braised Style)
Author: SergeV
Chicken Provençal is inspired by southern French (Provence) cuisine, known for olive oil, herbs, garlic, wine, olives, and tomatoes — all classic Mediterranean flavors.
Ingredients:
| • salt | to taste |
| • olive oil | 3-4 tablespoons |
| • Black pepper | to taste |
| • capers | 2 teaspoons |
| • cherry tomatoes | 10 |
| • dried basil | 1 teaspoon |
| • dried oregano | 1 teaspoon |
| • dry white wine | 200–250 ml (¾–1 cup) |
| • bone-in chicken thighs | 8 |
| • fresh thyme (sprigs) | 3-4 |
| • dried marjoram | 1 teaspoon |
| • green brined olives, pitted | 1 jar (about 150–200 g) |
| • garlic, sliced | 6 cloves |
| • lemon, cut into 8 wedges | 1 |
| • peeled red onion, cut into 8 wedges | 1 |
| • French baguette or ciabatta | for serving |
1. CHICKEN PREP
- Trim excess fat from the chicken thighs.
- Rub with olive oil, salt, and black pepper.
- Let stand at room temperature for 30 minutes.
2. GRILL PREP
- Set the grill for indirect heat (170–210°C / 340–410°F).
- Use a SNS tray with water (or any drip pan with water under the meat).
- Vent settings: top vent half open, bottom vent fully open.
- Add a small smoking wood chunk and smoke for 20 minutes.
3. SEAR THE CHICKEN
- Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned.
- Transfer the thighs to a drip pan.
- Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges.
- Sprinkle with the herb mixture (basil, oregano, marjoram).
- Add: cherry tomatoes and green olives
- Pour in 200–250 ml of white wine.
5. GRILL
- Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy.
- Slice and grill the baguette or ciabatta over direct heat until golden.
6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta.
TIP:
Pat chicken dry before seasoning – this helps achieve a better sear.