This Chicken de Provence recipe has the one-pot ease of classic Chicken Marbella, but made with Mediterranean flavors: olives, tomatoes, dates and no added sugar. This is the perfect gluten-free, dairy-free kosher chicken option for the Passover Seder.
This Chicken de Provence recipe is one I’ve been making for over a decade.It was originally published on my first cookbook In a chapter about budget cooking for large crowds. I believe it was originally inspired by the Queen herself, Ina Garten's Chicken de Provence recipe, but with a slightly sweet and sour twist that's reminiscent of another frugal one-pot favorite: classic Chicken Marbella. (ps. did you see what Ina said about me? new recipes? ! )
This Chicken de Provence is more like your grandma’s Marbella on your Mediterranean vacation in the South of France. Basic marinades include red wine vinegar, olives, dates, garlic and oregano. The chicken tastes best if it is marinated overnight in the brine mixture.
Since this is a one-pot recipe that requires little to no active cooking, it's perfect for scaling up for big holidays or gatherings. I especially love this recipe for spring holidays like Easter or Passover.
How to make Chicken de Provence:
Making Provence Kosher Chicken for Passover
As a Passover chicken recipe, this recipe ticks a lot of boxes. First, there can't be any bread crumbs or flour, even if using gluten-free grains. These chicken thighs were not scooped out at all. Secondly, Chicken de Provence is dairy-free, which means it’s also kosher.
Similar to mine Passover brisket, this Chicken de Provence is easy to throw into a casserole and bake and forget about.Perfect with mine too. kosher chicken soup With matzah balls.
This chicken de Provence can be adapted for other Jewish holidays as well. For Rosh Hashanah, simply omit the olives and replace the tomatoes with 2 apples cut into wedges. You still get that nice sweet and sour flavor.
Classic chicken from Provence
Provence is famous for its simple, rustic yet elegant dishes based on tomatoes, garlic, peppers, olives, olive oil and wild vegetables.
To finish this chicken after marinating, just slice up some roma or vine tomatoes and add a small onion or some green onions. Stuff the vegetables around the marinated chicken and bake until caramelized and the skin turns golden brown.
Use boneless skinless chicken thighs
If you can’t find bone-in, skin-on chicken thighs, or just want the ease of not having to deal with skin-on, you can substitute boneless. This dish won't taste as elegant in company, but it will still taste delicious.simply Reduce cooking time to 45 minutes So Provence chicken thighs stay plump and juicy.
For another delicious one-pot recipe using boneless skinless chicken thighs, check out this Kalamata Olive Chicken.
More Gluten-Free Dairy-Free Chicken Recipes:
Keep reading for this Chicken Thighs de Provence recipe that’s a perfect gluten free chicken Perfect for weeknight dinners or the big holiday.
With health and hedonism,
phoebe
Roasted One-Pot Provence Chicken Thighs (for Passover Seder)
This Chicken de Provence recipe has the one-pot ease of classic Chicken Marbella, but made with Mediterranean flavors: olives, tomatoes, dates and no added sugar. This is the perfect gluten-free, dairy-free kosher chicken option for the Passover Seder.
portion size 6
raw material
- ½ cup Kalamata pitted olives
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 Medjool dates pitted and chopped
- 2 garlic cloves minced
- 2 bay leaf
- 4 sprig fresh oregano or 1 teaspoon dry
- sea salt
- 3 1/2 pound Bone-in Chicken drumsticks with skin on (about 6 pieces)
- 1 small onions Cut into 12 wedges
- 3 medium plum or roma tomatoes Cut into 6 pieces
- 1/4 cup dry white wine Passover kosher food
instruct
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Mix together the olives, vinegar, olive oil, dates, garlic, bay leaves, oregano, and 1 teaspoon sea salt in a large resealable bag, container with a lid, or baking sheet (if you have room in the refrigerator). Add chicken thighs and stir in marinade. Transfer to the refrigerator and let sit overnight (or at least 6 hours).
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Preheat oven to 375 degrees Fahrenheit.
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Place chicken pieces in a large (9×13) casserole or baking dish. Stuff the onions and tomatoes between the chicken and cover the meat and vegetables with the remaining marinade. Lightly season the casserole contents with salt and pour the wine around the chicken.
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Bake for 1 hour, or until chicken skin is lightly browned and tomatoes are caramelized.
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Serve directly from the casserole dish or serve on a plate with pan juices in the sauce pan on the side. If you're not serving Chicken Provence for Passover, you can add some crusty bread or rice to soak up the juices.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
