This roast chicken thigh dish is what I would consider an elevated pantry pantry meal (at least for me). I called this “Provencal Piccata” since its got elements from both of those styles for a fun French-Italian mash-up. This may not be what you would traditionally consider a “pantry meal.” Normally, that calls to mind some kind of basic pasta dish or other hodge-podge type meal. This is a really nice pantry meal that is also a really cohesive dish.
All of the ingredients for this are items that will be in my fridge, freezer, or pantry at any given time. Chicken thighs are one of my favorite proteins and I will typically have some in the freezer. They are tasty, easy to cook, and, best of all, versatile. You can roast, braise, stir fry, or regular fry them and they always come out flavorful and juicy.
So, now to the flavor profile. Interestingly, Provencal and Piccata styles share a lot of common elements. White wine, capers, and garlic are all common elements between the two. To make it more French, I added dill, shallot, and dijon. Combined, its just such a natural flavor profile that you can’t go wrong with. And if you are like me, you will have all of this around.
Technique-wise, I went with probably the most classic option. I started by getting the skin crispy in the skillet and then roasting the thighs uncovered with only the lower portion in the sauce. This allows the chicken to stay really crispy but still infuse with a lot of the flavors. You can then spoon the thick sauce over chicken like gravy.
For a side pairing, I made my classic Rice Pilaf. Its easy and times well with the chicken. The real beauty of the pilaf though is that its simplicity allows you to use the sauce from the chicken on it and make it sooo good.
Provencal Piccata Roast Chicken Thighs
- 6 Chicken Thighs dried & trimmed
- 1 Shallot diced
- 1.5 Tbs Dijon
- 1.5 Tbs Grainy Dijon
- 2 Tbs Capers drained
- 5 Garlic Cloves smashed
- 1 Lemon sliced
- 3 Sprigs Dill
- 1/4 Cup Cognac
- 1/2 Cup Chicken Stock
- Salt and Pepper to taste
- Preheat the oven to 400F.
- In a skillet, heat the 1 tbs butter and 1 tbs olive oil over medium-high heat.
- Pat the chicken thighs dry, trim off excess skin, and coat the skin side with salt/pepper.
- Cook the chicken skin side down for about 5-6 minutes and nicely browned (work in batches if needed).
- Remove from the chicken from the skillet and set aside.
- Reduce heat to medium. Add the shallot and cook for 2-3 minutes.
- Add the garlic cook for about 1 minute.
- Add the cognac and allow to reduce for 1-2 minutes.
- Add the mustard, lemon, capers, and dill.
- Stir to combine and add the broth. Simmer for 1-2 minutes.
- Add the chicken back in, skin side up. If needed add a little more broth, but keep the level below the skin.
- Roast for about 40 minutes.