Chicken a la Provencale with Sauteed Swiss Chard
A rustic French braise combining half a chicken with Provencal aromatics: white wine, tomatoes, olives, fresh basil and parsley, finished with bright lemon juice and butter. The chicken browns first for depth, then braises gently in its own stock-enriched sauce while Swiss chard sautees separately as a bed. Ideal for weeknight dinners that feel restaurant-quality without fuss. This version keeps the chicken pieces intact rather than cutting further, allowing for elegant plating and moist, tender meat.
Ingredients
- 1 clove garlic, chopped
- 2 tablespoon unsalted butter
- 1 package chicken base
- 1 whole yellow onion, diced
- ¼ ounce fresh parsley, stems removed, chopped
- 10 whole Castelvetrano olives, sliced into quartersKalamata or Nicoise1:1tags: flavor-shift
note: Kalamata are earthier and darker; swap for different visual and taste profile
- 1 whole tomato, peeled, seeded, diced
- 1 cup white cooking winedry vermouth or chicken stock (substitute 1:1)tags: alcohol-free
- 12 ounce Swiss chardspinach or kale1:1tags: leafy-green-swap
note: spinach wilts faster (reduce to 1 minute), kale needs 3-4 minutes
Full guide → - ¼ ounce fresh basil, stems removed, choppedfresh oregano0.75:1tags: herb-swapvegan-friendly
note: oregano is more pungent; reduce slightly
Full guide → - ½ whole chicken
- 1 whole lemon, juiced
- ½ cup all-purpose flour
- 8 cup water
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
- 1
Bring 8 cups water to boil in a medium saucepan over high heat.
- 2
Peel and dice yellow onion into quarter-inch pieces and set aside.
- 3
Roughly chop garlic clove and set aside.
- 4
Remove stems from fresh basil and parsley, discard, roughly chop leaves and set aside.
- 5
Juice lemon into a small bowl, remove seeds and set aside.
- 6
In a small bowl, mix 1 cup water with chicken base and set aside.
- 7
Slice Castelvetrano olives into quarters and set aside.
- 8
Prepare a bowl with ice water. Score a two-inch X on the bottom of the tomato.
- 9
Place tomato in boiling water for thirty seconds, transfer to ice water. When cool, peel skin, discard seeds and interior flesh.
- 10
Dice tomato into one-inch pieces and set aside.
- 11
Pat dry chicken pieces with paper towels.
- 12
In a large bowl, mix all-purpose flour, salt and black pepper.
- 13
Add chicken to flour mixture and coat well. Shake off excess flour.
- 14
Heat extra-virgin olive oil in a large saute pan over high heat.
- 15
When oil is hot, add chicken skin side down and brown for six minutes.
- 16
Turn pieces over and cook for six more minutes. Remove to a plate.
- 17
In the same pan over medium heat, add onions and cook for five minutes.
- 18
Deglaze with white cooking wine and reduce until one quarter of liquid remains.
- 19
Add chicken back to pan along with tomato, basil and chicken stock.
- 20
Bring to a boil and cook for fifteen minutes.
- 21
Add olives, parsley, garlic, lemon juice and unsalted butter.
- 22
In a large saute pan over medium-high heat, add olive oil.
- 23
When oil is hot, add chard with salt and black pepper, saute for two minutes until wilted.
- 24
Remove chard from heat and set aside.
- 25
Place swiss chard in center of plates. Top with chicken and sauce. Serve.
Tips
Brown the chicken skin-side down first to render fat and develop deep color; this foundational step builds the flavor base for the entire braise.
Don't skip blanching the tomato briefly; it loosens the skin for easy peeling and the ice bath stops carryover cooking, preserving texture.
Good to Know
Refrigerate leftover braise and greens separately in airtight containers up to 3 days. Reheat gently on stovetop over low-medium heat, adding splash of water if sauce thickens.
Prepare all mise-en-place (chopped herbs, diced onion, blanched tomato, olive oil) up to 4 hours ahead. Brown chicken and begin braising up to 2 hours before serving; hold warm at lowest oven temperature. Saute chard just before plating for best texture.
Serve directly from the saute pan onto warm plates for rustic family-style, or plate individually with chard centered and chicken nestled on top. Pair with crusty bread to soak sauce and a crisp white wine such as Vermentino or Picpoul.
Common Mistakes
Do not skip browning chicken skin-side down first to avoid pale, flavorless meat and weak pan sauce.
Do not overcrowd the pan when browning chicken to avoid steaming instead of browning.
Do not cook chard longer than 2-3 minutes to avoid mushy, bitter greens.
Substitutions
Dairy-Free Swaps
Vegan Options
note: oregano is more pungent; reduce slightly
Full guide →General Alternatives
note: Kalamata are earthier and darker; swap for different visual and taste profile
note: spinach wilts faster (reduce to 1 minute), kale needs 3-4 minutes
Full guide →FAQ
Can I use a whole chicken instead of half?
Yes, but increase braising time to 25-30 minutes and add 1 cup additional chicken stock. Cooking time will extend overall by 10-15 minutes. Ensure all pieces reach tender doneness before serving.
What if I cannot find Castelvetrano olives?
Kalamata olives work well and are widely available; they are earthier and darker, shifting the flavor profile slightly. Nicoise olives are another good substitute. Adjust quantity if olives are significantly larger or smaller.
Can I freeze leftovers and for how long?
Yes. Cool braise completely, then freeze in an airtight container or freezer bag up to 2 months. Thaw overnight in refrigerator and reheat gently on stovetop. Do not freeze sauteed chard; prepare fresh for best texture.