Crispy Chicken Provençal

With a Niçoise Olive and Tomato Pan Sauce and Arugula Salad with Champagne Vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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A note about serious food allergies

This dish is so French you could wear it as a beret! You'll learn how to slowly render the fat from a chicken breast to ensure a perfectly crispy skin, then deglaze the pan with white wine to build a luxe pan sauce with herbs, tomatoes, and pitted Niçoise olives. Champagne vinaigrette made with chicken drippings (so French and SO delicious) dresses a peppery arugula salad. Vive la "nom-nom-nom"!

In Your Box (serves 2)

  • 1 Shallot
  • 2 Garlic Cloves
  • 4 Thyme Sprigs
  • 3 Oregano Sprigs
  • 5 oz. Grape Tomatoes
  • 2 Bone-in Skin-On Chicken Breast
  • ½ fl. oz. Champagne Vinegar
  • ¼ oz. Honey
  • 2 fl. oz. White Cooking Wine
  • 1 oz. Pitted Nicoise Olives
  • 2½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    522
  • Carbohydrates
    12g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    546mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Prepare a baking sheet with aluminum foil. Thoroughly rinse produce and pat dry. Peel and mince shallot. Peel and mince garlic, then mash into a paste using the flat side of your knife’s blade. Stem and mince thyme. Stem and mince oregano. Halve half the tomatoes and leave remaining whole. Rinse chicken breasts and pat dry. Season chicken with a pinch of salt and pepper.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Preheat a medium pan with 1 tsp. olive oil over medium heat. Add chicken skin-side down and cook, without moving, for 8-10 minutes, or until skin crisps. Peek once during cooking to make sure skin isn't browning too quickly (lower heat if needed). This cooking method slowly renders chicken fat, ensuring a crispy skin. Transfer chicken skin-side up to baking sheet and roast for 6 minutes, or until an internal temperature of 165 degrees is reached. Reserve chicken drippings in pan.

  • Step 3 - Make Champagne Vinaigrette with Drippings
    3

    Make Champagne Vinaigrette with Drippings

    Whisk champagne vinegar, honey, half the garlic, 2 tsp. shallots, and ¼ of the chicken drippings (1 Tbsp.) in a mixing bowl. Season to taste with salt and pepper and add more drippings to taste if desired. Return pan to medium-high heat.

  • Step 4 - Make Sauce
    4

    Make Sauce

    Add 2 Tbsp. shallots (to taste) and remaining garlic to pan with chicken drippings and cook for 30 seconds at medium heat. Add white wine, scraping up any bits stuck to bottom of pan (this is called deglazing). Add tomatoes, olives, thyme, oregano (reserve a bit of fresh herbs for garnish), and ¼ cup of water and cook until sauce reduces, about 3-4 minutes. Season to taste with salt and pepper (olives are salty so make sure to taste as you season).

  • Step 5 - Toss Salad
    5

    Toss Salad

    Toss arugula with Champagne vinaigrette in a mixing bowl. Add remaining shallots (to taste). Season to taste with salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pour tomato-olive sauce on a plate and place chicken breast over sauce. Arrange arugula salad next to chicken and garnish with reserved minced herbs.