Chicken in Provencal style in a multicooker
6 servings
300 minutes
Provençal chicken is a fragrant and exquisite dish rooted in the south of France, where Mediterranean herbs and simplicity of preparation are valued above all. Slow-cooked in a multicooker, the chicken becomes tender, while the sauce rich in tomatoes, white wine, and aromatic herbs reveals a rich flavor with subtle sweet-sour notes. Kalamata olives add a savory salty depth, and lemon zest refreshes the overall perception of the dish. It’s an ideal choice for a cozy family dinner served with crispy baguette or light garnish. Thanks to low-temperature cooking, the meat becomes juicy and literally melts in your mouth, while the aroma of spices turns the meal into a true gastronomic celebration.
1
Pat the chicken dry with paper towels and season with salt and pepper. In a 20 cm skillet, heat 2 teaspoons of oil over medium-high heat. Sear half of the thighs on both sides for 10 minutes, remove the skin, and transfer to a slow cooker. Then pour in another 2 teaspoons of oil and repeat with the remaining chicken. Drain all the fat from the skillet.
- Chicken thighs: 12 pieces
- Vegetable oil: 6 teaspoons
- Salt: to taste
- Ground black pepper: to taste
2
Next, heat 2 more teaspoons of oil, sauté the chopped onion with a pinch of salt for 5 minutes until soft. Then add the minced garlic and sauté for 15 seconds. Stirring, pour in the wine and simmer for about 5 minutes until it reduces by half. Transfer the contents of the pan to the multicooker.
- Vegetable oil: 6 teaspoons
- Onion: 3 heads
- Salt: to taste
- Garlic: 12 cloves
- Dry white wine: 1.5 glass
3
Send tomatoes, 1.5 cups of broth, thyme, oregano, and bay leaves there. Set to 'low simmer' mode and cook for 4 hours.
- Chopped tomatoes in their own juice: 750 g
- Chicken broth: 2 glasss
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaf: 2 pieces
4
Then place the chicken on a plate and cover it with foil. Remove the bay leaves and set the 'high stew' mode. Mix the remaining broth well with flour, then pour it into the multicooker. Cook for another 15 to 30 minutes until the sauce thickens. Chop the olives after removing the pits, and finely chop the parsley. Add them along with the zest to the multicooker and season with salt and pepper. Pour the sauce over the chicken and serve the rest separately.
- Bay leaf: 2 pieces
- Wheat flour: 0.3 glass
- Kalamata olives: 100 g
- Parsley: 8 g
- Lemon zest: 5 g
- Salt: to taste
- Ground black pepper: to taste