Provençal Chicken Stew with Herbs and Olives
Slow-cooked chicken stew with mushrooms, tomatoes, and olives in a Provençal herb broth. Bone-in chicken pieces are browned, then braised with aromatic vegetables, white wine, and chicken stock in a slow cooker for tender, deeply flavored results.
Ingredients
- 8 chicken pieces, bone-in, skin removed
- 1 cup all-purpose flourcornstarchequal rationeutralgluten-free
thickens slightly less
- 2 tsp kosher salt, divided
- 1 tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium onion, yellow, chopped
- 1 medium carrot, sliced, about 1/4-inch thick
- 2 stalks celery, sliced, about 1/4-inch thick
- 2 cloves garlic, minced
- 8 oz mushrooms, button, quartered
- 1 tbsp herbs de Provence, driedItalian seasoningequal rationeutral
slightly different herb blend
- ½ cup white wine, dry
- ½ cup chicken stock
- 14 oz canned crushed tomatoes
- 1 bay leaf
- 1 cup black olives, pitted
- 2 tbsp flat-leaf parsley, fresh, chopped for garnish
Instructions
- 1
Season chicken pieces with salt and pepper, then dredge in flour and shake off excess.
- 2
Heat oil in a large skillet over medium-high heat. Sear chicken until browned on both sides, working in batches as needed, about 8 minutes total. Set aside.
- 3
In the same skillet, heat oil and add onion, carrots, and celery. Sauté until starting to soften, about 4 minutes, scraping up browned bits.
- 4
Add garlic and cook for 1 minute, stirring occasionally.
- 5
Add mushrooms and herbs de Provence. Cook until mushrooms release liquid, about 4 minutes.
- 6
Add white wine and simmer for 3 minutes until slightly reduced.
- 7
Add chicken stock and tomatoes, simmer for 3 to 4 minutes. Stir in salt and black pepper.
- 8
Transfer seared chicken to slow cooker. Pour tomato mixture over the top. Nestle in bay leaf.
- 9
Cook on low setting for 4 to 5 hours.
- 10
In the last 10 minutes of cooking, stir in olives. Taste and adjust salt as needed.
- 11
Remove and discard bay leaf. Garnish with fresh parsley before serving.
Tips
Sear chicken in batches to avoid overcrowding the pan, which prevents proper browning.
Scrape up browned bits from the bottom of the pan when sautéing vegetables; these add depth of flavor.
Slow cooker cooking times can vary by model; check chicken for tenderness around 4 hours.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop over low heat.
Prepare through step 7 (before slow cooker transfer) up to 8 hours ahead. Refrigerate components separately, then combine and cook as directed.
Ladle into bowls. Serve with crusty bread or over rice to soak up the broth.
Common Mistakes
Do not skip searing the chicken; browning develops flavor that slow cooking alone cannot achieve.
Do not add olives at the beginning; they become mushy and overly soft if cooked the full duration.
Do not remove the bay leaf before serving; it can be a choking hazard.