Chicken Provencale

Course dinner
Servings 4


  • 640 g skinless chicken thighs halved
  • 1 tablespoon Drizzle extra virgin olive oil
  • 1 brown onion finely chopped
  • 200 g button mushrooms halved
  • 2 garlic clove crushed
  • 1 cup chicken stock
  • 6 sage leaves
  • 1 Fresh parsley chopped
  • 1 400g tin diced tomatoes
  • 8 black pitted olives optional
  • ¼ cup Fresh parsley
  • Steamed vegetables or Notatoes


  • Heat the oil in a large saucepan over medium heat.
  • Add the chicken and cook until golden on all sides. Remove and set aside.
  • Add the onion and cook for 5 minutes or until soft then add the mushrooms and garlic and cook for 2 minutes or until the mushrooms are starting to colour.
  • Add the stock, sage, stalk of parsley and tomatoes and bring to the boil.
  • Reduce the heat and simmer covered for 25 minutes.
  • If the sauce is not thick enough, remove the chicken and boil the sauce uncovered until it thickens.
  • Add the olives and parsley and serve with steamed vegetables or Notatoes.


Calories: 315kcal
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