Dutch Oven Chicken Provençal (Pressure & Slow Cooker)

This gorgeous one-pot Chicken Provençal was made in my Le Creuset 5 1/2 quart signature round Dutch oven.

I prepare the pressure cooker version of the recipe in my Express Crock Multi-Cooker and the slow cooker version in my Crock-Pot slow cooker.

See the recipe adjustments below so you too can prepare this iconic French dish Chicken Provençal in your chosen one-pot cooker.

1. The Dutch Oven
2. Pressure Cooker
3. Slow Cooker

Apart from the different cooking times required between appliances.  You may not be aware that when you prepare the same recipes in different types of cooking pots the liquid requirements vary and should be adjusted to suit the pot.

Read on to find the adjustments required to prepare this recipe in a pressure cooker and slow cooker.

I chop my vegetables quite chunky in all recipes because I like them to keep their form. If you cut them too small they could become part of the sauce.

I remove the skin from the chicken pieces before browning as I do not like the taste of the skin and the way it can turn into a gluggy mush during the cooking period.

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What Is Chicken Provençal?

Chicken à la provençale is a dish prepared in the style of Provence typically with garlic and olive oil.

Such as chicken sautéed in oil with garlic and tomato, it might then be garnished with fried eggs and crayfish.

Dutch Oven Chicken Provençal

Ingredients

1 tbsp olive oil (1 tbsp extra)
2 cloves garlic, crushed
2 onions, sliced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 red bell pepper, deseeded, sliced
1 yellow pepper deseeded, sliced
1/2 cup chicken stock
1/2 cup white wine
2 x 14 oz (400g) cans of chopped tomatoes
1 cup Kalamata olives, pits removed
10 boneless chicken thighs, seasoned with salt and pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 anchovies or 1 teaspoon of anchovy paste
Extra Salt and freshly ground black pepper, to taste
Basil sprigs (optional)

Preparation

Add oil to the oven and heat up your Dutch oven slowly.

Add chicken pieces (don’t overcrowd) and brown on each side.

Set aside once completed.

Add a little more oil then onions stir and saute for around 1 minute then add the garlic and saute for about another minute.

Ensure your Dutch oven is not too hot then add stock and wine. Stir and scrape the browned pieces that have adhered to the bottom of the oven. Adds to the flavor of the dish.

Add tomatoes, thyme, rosemary, and 2 anchovies or anchovy paste. Stir gently to combine.

Return the chicken to the Dutch oven.

Bring to the simmer cover and cook for 30 minutes.

When the chicken is cooked through add the sliced bell peppers. Cover again until the peppers soften to your liking.

Turn the heat off and add the Kalamata olives before serving.

Chicken Provençal Pressure Cooker

Ingredients stay the same as for the Dutch oven recipe. The change is that the ingredients are all added before the cooking time begins. Also, the cooking time itself is significantly quicker and hands-off.

Ingredients

1 tbsp olive oil (1 tbsp extra)
2 cloves garlic, crushed
2 onions, sliced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 red bell pepper, deseeded, sliced
1 yellow pepper deseeded, sliced
1/2 cup chicken stock
1/2 cup white wine
2 x 14 oz (400g) cans of chopped tomatoes
1 cup Kalamata olives, pits removed
10 boneless chicken thighs, seasoned with salt and pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 anchovies or 1 teaspoon of anchovy paste
Extra Salt and freshly ground black pepper, to taste
Basil sprigs (optional)

Preparation

As always to make your meal preparation fast have all your ingredients washed, chopped, opened, and measured ready to go.

When you are ready to start the cooking process select BROWN/SAUTÉ and then press START/STOP.

Add 1 tbsp oil and preheat for 2 minutes.

Add chicken pieces turning to brown them. You might have to do this in two batches. Overcrowding the pot may cause them to stew and not brown. Browning should take about 8 minutes.

Remove all chicken pieces and set them aside.

Add extra tbsp of oil if required and heat up again – if required.

Add garlic, onions, and capsicum.

Cook for 4-5 minutes or until tender. The pot will be hot – stir so they don’t stick or burn.

Add wine and allow to reduce by half.

Select START/STOP to turn off the pressure cooker.

Add the remaining ingredients to the cooking pot. Secure the lid.

Select POULTRY, and set the time to 30 minutes. Make sure your Steam Release Valve is in the seal (closed) position.

Select START/STOP.

Once cooking is complete the depressure time is usually about 10 to 11 minutes.

During this time put the finishing touches on your accompaniments.

When ready to serve you can season with salt and pepper to taste.

Chicken Provençal Slow Cooker

The difference between the preparation of this cooker and the other two is that you will require more than one cooking pot to prepare the dish.

Yes, you can skip the browning and sauteing step but you will miss out on the great flavors that this step produces.

Ingredients

1 tbsp olive oil (1 tbsp extra)
2 cloves garlic, crushed
2 onions, sliced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 red bell pepper, deseeded, sliced
1 yellow pepper deseeded, sliced
1/2 cup chicken stock
1/2 cup white wine
2 x 14 oz (400g) cans of chopped tomatoes
1 cup Kalamata olives, pits removed
10 boneless chicken thighs, seasoned with salt and pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 anchovies or 1 teaspoon of anchovy paste
Extra Salt and freshly ground black pepper, to taste
Basil sprigs (optional)

Preparation

In a skillet add oil and heat to medium, brown chicken in batches then add to slow cooker. Add a little more oil add onions saute till translucent and garlic and fry for about a minute. 

Add onions and garlic to the slow cooker.

Add wine to the skillet scrape the browned particles and stir. Reduce the wine to half – about 5 minutes.

When the wine has reduced add the remaining ingredients mix then add to the slow cooker. 

Set the slow cooker to 4 hours and gently stir halfway through.

When cook time is complete you can thicken the sauce or serve as is with your favorite accompaniments.

Serving Suggestions

Thicken the Sauce

Thickening the sauce is not required for any of the appliance preparation choices above.

But if you would like to thicken your sauce mix together a 1/4 cup of all-purpose flour with 1/2 a cup of broth.

Dutch Oven – over low heat add the mix to the oven and slowly stir till thickened.

Pressure Cooker – set the cooker to BROWN/SAUTÉ add the mix to the pot keep stirring until thickened.

Slow Cooker – set the slow cooker to HIGH add the mix to the pot cook for about 15 minutes and stir at intervals till thickened.

Garnish With

Fresh parsley, grated lemon zest, and stuffed green olives.

Serve With

Steamed rice, steamed quinoa, couscous, pasta, fresh beans, or steamed, mashed, or roasted new potatoes.

Perfect Dutch oven rice – here

What Wine Goes With Chicken Provencal?

The safe bet would be a Chardonnay or Pinot Noir. These days you will find wines that will have a blend of herbs and spices that will complement this dish.

To Finish – Dutch Oven Chicken Provençal

So there you have it the one-pot recipe for an authentic Chicken Provencal that is able to be prepared in three different types of cookers.

At Ovenspot I am committed to bringing you quick and easy recipe ideas, using fresh ingredients, that are prepared “all-in-one-pot”.

SOME OF MY OTHER RECIPES YOU MIGHT LIKE

• Dutch Oven Chicken Soup: Quick and Easy
• Dutch Oven Chicken Curry: Easy and Delicious
• Dutch Oven Chicken Supreme
• Dutch Oven Baked Chicken and Rice
• Thicken Vegan Recipes
• Thicken Slow Cooker Recipes

One-Pot Cooking Rocks