Legendary cookbook author and TV host Ina Garten knows how to make dinner feel special without complicating things. Her Provençal Chicken, a standout, weeknight-ready recipe from Garten's new cookbook, Simply Ina, is no exception. Bone-in, skin-on chicken thighs are browned until golden, then oven-braised with garlic, shallots, white wine, capers, green olives, and herbes de Provence. The result is a cozy, French-inspired dish with a savory, briny sauce that's practically begging to be mopped up with a hunk of crusty bread.
"This chicken has all the classic flavors of Provence: shallots, garlic, olives, and herbes de Provence," Garten writes. "Make it early in the day and reheat it for dinner. No sweat!" Even better, it all comes together in one Dutch oven, making it an elegant yet wonderfully low-fuss dinner for entertaining or a night in.
Provençal Chicken with Olives & Capers
Author: Ina Garten
Prep Time: 25 min
Cook Time: 58 min
Calories: 600 calories per serving
Servings: 4-6 servings
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 6 medium shallots, peeled and halved through the root end
- 10 to 12 garlic cloves
- 1 cup dry white wine, such as Chablis
- 1 tablespoon herbes de Provence (preferably without lavender; see note)
- 1 cup large pitted green olives in brine, such as Cerignola, drained
- 2 tablespoons capers in brine, drained
Directions
Make ahead: Prepare the dish completely, refrigerate, and reheat over medium-low heat on top of the stove. Herbes de Provence is a blend of flavors, and I find those that contain lavender taste more like soap than food.
- Preheat the oven to 325 degrees.
- Place the chicken thighs on a plate and sprinkle all over with 2½ teaspoons salt and 1½ teaspoons pepper. Dredge them in flour, shaking off the excess.
- Heat ¼ cup olive oil in a medium (10 to 11-inch) Dutch oven, such as Le Creuset, over medium-high heat. Place half of the chicken pieces in the pot, skin side down, and cook for 4 to 5 minutes, turning once, until the chicken is nicely browned. Remove to a plate and repeat with the remaining chicken.
- Lower the heat to medium, put the shallots and garlic in the pot, and cook for 5 minutes, stirring occasionally. Return the chicken to the pot, skin side up, and add the wine. Add the herbes de Provence, olives, and capers and cover the pot.
- Bake for 45 to 50 minutes, until the chicken is 160 degrees when tested with a thermometer. Sprinkle with salt and serve hot with the vegetables and sauce.
Simply Ina, copyright © 2026 by Ina Garten. Photographs copyright © 2026 by Quentin Bacon. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
