Chicken Provencale

"This is my family's all time favorite. We serve it with buttered pasta penne noodles- add a sprinkle of garlic powder and parmesan cheese to the noodles to make them taste even better! It is an easy to cook dish you could serve at a dinner party!"
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
1hr 30mins




  • Season chicken generously with salt and pepper.
  • In a large frying pan saute the chicken in the butter until golden brown on both sides.
  • Put on a plate and keep warm.
  • Add the olive oil to the same pan and saute the onions and garlic until soft.
  • Add the remaining ingredients and stir together.
  • Return the chicken to the pan.
  • Cover and simmer for 1 to 1 1/2 hours.

Questions & Replies

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  1. I love this dish! Very unique flavor. I'm going to try to start making it often! I'd recommend to anyone who loves a rich flavor and lots of good veggie chunks!
  2. This is definately not Chicken Provencal! For what it is it's very good, but it's mexican. Just an observation, first of all if you cook boneless/skinless chicken for 1 to 1 1/2 hours, you will have dried up chicken pieces so I used thighs and breasts with bones. Very good served over Mexican Rice #117892!
  3. This is definitely a Spanish dish, not Provencal (or Mexican, as some suggested). It is, however, very good! I made some changes according to taste and what I had on hand. We used canned jalapenos, not green peppers, four cloves of garlic, no olives, no green onions and half a bottle of wine. Yup, that's right, half a bottle. Quarter cup is for cowards ^_^
  4. Delicious & easy!
  5. I just didn't care for this one much at all. My dining companion, though, loved it. I was expecting something Italian or French, but to me, it smelled Mexican while cooking. I said, "This doesn't smell like anything I was hungry for!" and my friend said, "What are you talking about?! It smells just like Del Taco in here!" Oh well, if you like that kind of stuff, this might well be a great recipe!


  1. really good and i had most items already in my cabinets. i subs capers for olives because i had them, i used fresh green peppers instead of green chilis and i added artichoke hearts. served over pasta. yum!
  2. 10 stars !!! This recipe went down a treat even with fussy DH who isn't a huge chicken fan, left our guests gushing praise and the few leftovers tasted great the next day. The recipe is versitile because you can make it as spicy or mild as your tastes prefer c.f. the chili and uses items readily available in my store cupboard. Most of all the flavour is excellent,I cooked it as directed and the chicken was falling apart but moist and it was mega mega easy to make. The only change I made was to use spring onions in place of regular ones because I had them to hand, and used 3 cloves of garlic because I knew it was popular with everyone coming to dinner that night. I could honestly eat this tasty meal every day for a week :) We had it with jacket potatoes, and the next day with rice... wonderful !!!! Economical too, an additional bonus :) A very firm favourite from now on ... Thanks !


<p>My name is Peggy and I live in Katy, Texas, a suburb of Houston. My favorite cookbooks are published by Junior Leagues across the U.S. One of my favorites is RARE COLLECTION_SUPERB RECIPES BY THE JUNIOR LEAGUE OF GALVESTON COUNTY. Cooking is the creative part of my stay at home mom job.</p>
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