A casserole dish serving chicken Provençal with olives & artichokes

Chicken Provençal with olives & artichokes

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins plus at least a few hrs marinating


Serves 5 - 6

Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes

Nutrition and extra info

Nutrition: Per serving (5)

  • kcal507
  • fat30g
  • saturates7g
  • carbs10g
  • sugars8g
  • fibre5g
  • protein39g
  • salt2.3g


  • 2½ kg chicken, jointed (ask your butcher to do this)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 8 garlic cloves, thinly sliced
  • 200ml white wine
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp thyme leaves
  • 10 ripe plum tomatoes, halved
  • 1 tbsp tomato purée
  • ½ tsp herbes de Provence
  • 1 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 500ml chicken stock
  • 1 celery stick, finely diced
  • 15 button or silverskin onions, or small shallots, peeled
  • 285g jar chargrilled artichoke hearts, drained
  • 100g pitted green olives


  1. Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.

  2. Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.

  3. Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp – watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.

  4. Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jun, 2020
This recipe is delicious but watch the salt content! I just made it, following the recipe but it was too salty which is such a shame. Olives, artichokes, tomatoes, stock and wine all have salt added to them / a salty flavour in their different ways. I recommend adding half the salt (or less!!!) and seasoning it with salt if you like more just before you serve up. I don't have a sweet tooth and I'd rather have something salty than sweet any day, so this isn't coming from someone who doesn't like salt. Otherwise, this was delicious!
Sam Comgall's picture
Sam Comgall
13th Apr, 2019
This meal was bursting with flavour. I marinated the chicken for five hours and doubled the olives added to the pot. I also used chicken thighs instead of a whole chicken. Everyone loved it and there were no leftovers! Went down a treat.
21st Jan, 2018
I use thighs and add extra black olives in with the green as my kids love them. This has been popular through the seasons and I have served in different ways, with wet polenta, or garlic bread, or rice, sautéed potatoes or mash. I've also cooked it in the slow cooker too
27th Aug, 2017
Fantastic recipe - well worth just that little more effort. I use thighs and drumsticks to the equivalent weight and tinned artichoke hearts, the overnight marinade definitely makes a difference and last time I added in some tarragon, which added a bit of zing! If you're a fan of olives - double the quantity. Great with roasted/boiled baby potatoes and crunchy broccoli.
20th Aug, 2017
This dish took a while to prepare but was definitely worth the effort. The whole dish burst with flavour and made a really satisfying Sunday lunch dish with friends (even better eaten outside in the sunshine!) Served it with new potatoes and selection of summer vegetables.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?