Chicken Provençal

6th May 2026

Chicken Provençal

This Easy Chicken dish from The Hungry Cook is a one-pan classic. Made with tomatoes, olives, herbs, and a good splash of Yealands Estate Single Vineyard Pinot Gris, it's a simple, elegant, and foolproof meal.

SERVES 4

PREP TIME: 20 MINS

COOKING TIME: 1 HOUR

INGREDIENTS:

2 tablespoons olive oil

4 skin-on, bone-in chicken thighs

4 strips bacon, finely sliced

6 shallots, peeled and halved

5 cloves garlic, thinly sliced

200ml Yealands Estate Single Vineyard Pinot Gris

250 grams cherry tomatoes

1 cup sicilian olives

6 fresh dates, halved or quartered

6 fresh thyme sprigs

2 fresh oregano sprigs

Sea salt

Cracked pepper

Method

Heat the oven to 190ºC regular bake.

Heat the oil in a large heavy based casserole dish over a medium heat.

Season the chicken thighs with salt and pepper then place skin side down into the casserole dish. Fry for 4-5 minutes or until the skin is golden brown, turn then fry for a further 2-3 minutes. Remove from the pan and set aside.

Place the bacon and shallots in the pan and fry for 6 minutes or until the shallots are starting to take on colour, stir often. Add the garlic and fry for a further 1 minute.

Pour in the Yealands Estate Single Vineyard Pinot Gris and bring to a simmer. Nestle the chicken thighs between the shallots and then scatter the tomatoes, olives, dates and fresh herbs around the chicken.

Season lightly with salt and pepper then transfer to the oven. Bake for 45 minutes or until golden and cooked through.

Skim off excess oil then serve with fresh crusty bread or mashed potatoes.

Enjoy!

Recipe created for Yealands by The Hungry Cook.

Wine match: Yealands Estate Single Vineyard Pinot Gris

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