Entrée: France – Poulet Provençal aux Épinards (Provençal Chicken with Spinach)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 30 min

Total 45 min

Ingredients

4 boneless, skinless chicken thighs, about 1 lb (454 g) total
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
1 large beefsteak tomato, chopped
2 cloves garlic, sliced
1 small shallot, sliced
1 / 2 cup (120 ml) dry white wine or chicken stock
1 tbsp (15 ml) herbes de Provence (or thyme/rosemary)
1 / 3 cup (50 g) pitted black olives (optional)
4 cups (120 g) fresh spinach
Lemon wedges for serving

Instructions

1. Season and brown chicken thighs in olive oil over medium-high heat; remove and set aside.
2. Sauté shallot and garlic in the pan until translucent.
3. Add chopped beefsteak tomato and herbes de Provence; cook a few minutes to combine.
4. Pour in white wine or stock, return chicken to pan, add olives, bring to a simmer, cover, and braise 20–25 minutes.
5. Uncover, stir in fresh spinach and cook until wilted; reduce sauce slightly if needed.
6. Adjust seasoning, serve with lemon wedges and crusty bread or potatoes.

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