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Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This aromatic poulet Provençal is a classic French-style dish that brings the warm flavours of the Mediterranean to your kitchen. The combination of succulent roast chicken, juicy vine-ripened tomatoes, and brine-cured olives creates a sophisticated yet simple meal. As the chicken roasts, the vegetables soften and caramelise, while the fennel seeds and herbes de Provence infuse the pan juices with a wonderful fragrant depth.

Designed as a high-protein main course, this wholesome one-tin roast is incredibly easy to prepare for a Sunday lunch or a restorative midweek supper. The dish is naturally gluten-free and focuses on fresh, seasonal ingredients that provide both nutrition and comfort. Serve it alongside thick slices of crusty bread to soak up the savoury juices, and finish with a handful of fresh flat-leaf parsley for a vibrant touch.

Ingredients for Braised Chicken with Tomatoes and Olives (Poulet Provencal)

450g tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
120ml drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
45ml de azeite de oliva, dividido
2 teaspoons herbes de Provence, divided
1/2 colher de chá de sementes de erva-doce
1 frango inteiro (aproximadamente 1,6kg)
Equipamento: barbante de cozinha
Accompaniment: crusty bread
Guarnição: salsa de folha lisa picada

How to make Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Preheat convection oven to 204°C or regular oven to 218°C with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoons pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 77°C, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.