Chicken provencal recipe

(584 ratings)

This hearty chicken stew recipe was first featured in Woman's Weekly in 1977 - cheap, quick and easy it makes a nice family meal any day of the week

Preparation Time30 mins
Cooking Time45 mins
Total Time1 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories590 Kcal30%
Sugar8.6 g10%
Fat12.0 g17%
Saturated Fat2.4 g12%
Salt1.1 gRow 4 - Cell 2
Protein108.2 g216%
Carbohydrates12.9 g5%
Salt1.1 gRow 7 - Cell 2

This hearty chicken stew recipe was first featured in Woman's Weekly in 1977 - cheap, quick and easy it makes a popular family meal any day of the week


  • 1.5-1.75kg (3-3½lb) chicken
  • 2 tbsp cooking (olive) oil
  • 2 medium onions, peeled and chopped
  • 1 clove garlic, peeled and crushed, optional
  • 1 level tbsp plain flour
  • 150ml (¼ pint) hot chicken stock
  • 400g can whole or chopped tomatoes
  • 2 level tsp mixed dried herbs (we used 1 heaped tbsp freshly chopped parsley and basil mixed)
  • Salt and ground black pepper
  • 1.25 litre (2 pint) flameproof dish




  1. Joint the chicken, using a sharp knife. Take off the legs, and cut them through at the joint, to give a thigh and drumstick. Take off the wings with a little of the breast meat. Remove the wing tips (use in stock with the carcass). Take the breast off the bone, skin it and cut each breast in half. You should have 10 pieces of chicken.
  2. Heat the oil in the dish and fry chicken for about 5 mins until lightly browned all over. Take pieces out and put on a plate.
  3. Add the onions and garlic, if using, to the dish and fry for 3 mins. Stir in the flour and when it has absorbed the fat, take the pan off the heat. Stir in the stock, tomatoes and herbs.
  4. Put pan back on the heat, and bring the sauce to the boil, stirring all the time. Season. Add the chicken pieces, cover and simmer over a low heat for about 45 mins, until meat is tender. Stir occasionally during cooking. Serve with rice or potatoes.
Top Tip for making Chicken provencal

To save having to joint the chicken yourself, buy portions

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies