Provençal Braised Chicken with Herbes de Provence

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true French bistro classic where chicken thighs simmer in a rich red wine sauce with fresh herbs, slow-cooked to tender perfection with authentic Provencal aromatics. This Mediterranean recipe, ready in about 65 minutes, pairs chicken thighs, red wine, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 485 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.2 kilograms chicken thighs dry with paper towels and season generously with salt and pepper, then heat 3 tablespoons olive oil in a heavy Dutch oven over medium-high heat until shimmering.
  2. Step 2: Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and cook 3 more minutes, removing to a plate.
  3. Step 3: Slice 4 medium shallots thinly and cook in the same pot with the remaining oil for 4 minutes until translucent, adding 10 sprigs thyme and 2 sprigs rosemary.
  4. Step 4: Deglaze the pot with 250 milliliters red wine, scraping up browned bits, and simmer until reduced by half (about 6 minutes).
  5. Step 5: Return chicken to the pot, nestling in herbs, then sprinkle 2 tablespoons all-purpose flour over the liquid, stirring constantly until sauce thickens and coats the back of a spoon (3-4 minutes).

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