Stove-Top Chicken Provencale

A rustic, French-country chicken braise that lives entirely in one skillet. Sear the chicken, build a quick sauce in the same pan, and let it simmer to tender, saucy comfort.

Browning the chicken first is the flavor foundation. Those crisp, golden edges and the fond left in the pan give the sauce its savory depth, so don’t rush the sear.

Softening onion and celery in the drippings, then stirring in flour, builds a light roux that thickens the broth into a glossy, spoonable sauce as the tomatoes go in.

A pour of sherry near the end adds a warm, slightly nutty depth that’s the hallmark of a good braise, while fresh parsley keeps it bright.

Cover and simmer until the chicken is falling-tender and the sauce has thickened. Serve it over rice, noodles, or mashed potatoes to soak up every drop of that tomato-sherry sauce.

Chef Tips

• Brown the chicken well and don’t crowd the pan; the golden fond is where the sauce’s flavor starts.
• Cook the flour a moment after adding it so the sauce doesn’t taste raw or pasty.
• Simmer covered until the chicken is fork-tender, adding a splash of broth if the sauce reduces too far.

Variations

• Stir in garlic, olives, and herbs de Provence for a more classic Provencale flavor.
• Add mushrooms or bell peppers with the onion and celery.
• Use bone-in thighs for an even richer, more forgiving braise.