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Chicken Provencal with Olives and Artichokes

Chicken Provencal with Olives & Artichokes

By CreateCookShare

4-6 serves

4-6 serves

10 mins

10 mins

30 mins

30 mins

The Bare Bird - Chicken Thigh Fillets
The Bare Bird - Chicken Thigh Fillet Tray


  • 1kg The Bare Bird Thigh Fillets (8 thigh fillets)
  • 350g artichoke hearts, ready to use
  • 4 garlic cloves, finely chopped
  • 2 green onions, finely sliced
  • 4 tbsp extra virgin olive oil
  • 250g punnet cherry or grape tomatoes, halved
  • ½ cup mixed olives, pitted and coarsely chopped
  • ½ cup chicken stock
  • ½ cup white wine
  • 2 springs fresh rosemary,
  • 4 springs fresh thyme, stems removed
  • Lemon wedges for serving
  • Crusty Bread for serving
  • Sea salt and freshly ground pepper


  1. Preheat fan forced oven 200C.
  2. Season chicken thigh pieces with plenty of sea salt and pepper and add to a pan that that can also be transferred to the oven.
  3. Drizzle oil over chicken and sear for 5 minutes each side or until golden. Remove from pan.
  4. Add the olives, green onions and garlic and cook for 1 minute stirring continuously, then add the stock and wine and cook for a further 2 minutes.
  5. Return the chicken and kits juices to the pan along with the tomatoes, artichokes, rosemary and thyme. Season to taste.
  6. Place into oven for 15 minutes. Remove rosemary and thyme stems leaving behind any leaves that have fallen off.
  7. Squeeze the juice of 1 lemon and serve with crusty bread. Optional to garnish with fresh parsley.

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