This Provençal chicken recipe has the one pan ease of a classic Marbella but is made with Mediterranean flavors: olives, tomatoes, dates and no added sugar. It’s a perfect gluten-free dairy-free Kosher chicken option for Passover seder.
This Provencal chicken recipe is something I’ve been making for over a decade. It was originally published in my first cookbook in a chapter on budget cooking for large crowds. I believe it was originally inspired by a Chicken Provencal recipe from the queen herself, Ina Garten, but made slightly sweet and sour to be reminiscent of another thrifty one pan favorite: a classic chicken Marbella. (p.s. have you seen what Ina said about my new cookbook?!)
This Provencal chicken is more like if your grandmother’s Marbella took a vacation in the South of France on the Mediterranean. The base marinade includes red wine vinegar, olives, dates, garlic and oregano. And the chicken tastes best if it’s marinated overnight in the briny mixture.
Since this is a one pan recipe that requires very little active cooking, it’s perfect for scaling up for a large holiday or gathering. In particular, I love this recipe for Spring holidays like Easter or Passover.
How to make chicken Provencal:
Making Provencal chicken kosher for Passover
As a Passover chicken recipe, this one checks a lot of boxes. For starters, there can’t be any breading or flour, even using gluten-free grains. These chicken thighs aren’t dredged at all. Second, the chicken Provencal is dairy-free, which means it’s also Kosher.
Similar to my Passover brisket, this Provençal chicken is easy to throw into a casserole dish, bake and forget about. It would also be perfect alongside my Jewish chicken soup with matzo balls.
This chicken Provencal can also be adapted for other Jewish holidays. For Rosh Hashannah, simply omit the olives and swap the tomatoes for 2 apples cut into wedges. You’ll still get that wonderful sweet and sour flavor.
Classic chicken from Provence
Provence is known for simple, rustic but elegant dishes that center around tomatoes, garlic, peppers, olives, olive oil and wild herbs.
To finish off this chicken after the marinade, simply slice up a few roma or vine tomatoes, along with a small onion or a few shallots. Tuck the vegetables around the marinated chicken and bake until they are caramelized and the chicken skin has turned golden brown.
Using boneless skinless chicken thighs
If you can’t find bone-in skin-on chicken thighs or simply want the ease of not having to deal with the skins, you can substitute boneless. The dish won’t look as elegant served to company, but will still taste delicious. Simply reduce the cook time to 45 minutes so the Provencal chicken thighs stay plump and juicy.
For another great one-pan recipe using boneless skinless chicken thighs, check out this Kalamata Olive Chicken.
More gluten-free dairy-free chicken recipes:
- Low FODMAP Chicken Shawarma Casserole
- One Pan Chicken Cacciatore
- Chicken and White Bean Stew
- Greek Lemon Chicken and Potatoes
- Portuguese Peri Peri Chicken Thighs and Potatoes
Read on for this chicken thigh Provençal recipe, which is a perfect gluten-free chicken for a weeknight meal or a big holiday.
With health and hedonism,
Phoebe
Baked One-Pan Provencal Chicken Thighs (for Passover Seder)
Ingredients
- ½ cup pitted Kalamata olives
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 4 medjool dates pitted and chopped
- 2 garlic cloves minced
- 2 bay leaves
- 4 sprigs fresh oregano or 1 teaspoon dried
- Sea salt
- 3 1/2 pounds bone-in skin-on chicken thighs (about 6)
- 1 small onion cut into 12 wedges
- 3 medium plum or Roma tomatoes cut into 6 wedges
- ¼ cup dry white wine Kosher if for Passover
Instructions
- In a large resealable bag, container with a lid or baking dish (if you have room in your fridge), mix together the olives, vinegar, olive oil, dates, garlic, bay leaves, oregano and 1 teaspoon sea salt. Add the chicken thighs and toss to coat in the marinade. Transfer to the refrigerator and let sit overnight (or at least 6 hours).
- Preheat the oven to 375 degrees F.
- Arrange the chicken pieces in a large (9×13) casserole or baking dish. Tuck the onion and tomatoes wedges in between the chicken and cover the meat and vegetables with the remaining marinade. Season the casserole contents lightly with salt and pour the wine around the chicken.
- Bake for 1 hour, or until the chicken skin is lightly browned and the tomatoes are caramelized.
- Serve either directly from the casserole dish or on a platter with any pan juices in a sauceboat on the side. If you’re not serving this Provencal chicken for Passover, you can add some crusty bread or rice to soak up the juices.
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