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An Easy Dish Classic Chicken Provencal

When fall brings cooler air, you’ll want to warm up your tastebuds with delicious home-cooked meals that are sure to impress. This Chicken Provencal is a classic chicken dish that combines typical fall flavours like rosemary and thyme with Mirabeau Classic Rosé, which adds just the right je ne sais quoi to impress your guests.

Easy Classic Chicken Provencal

Classic Chicken Provencal

blankMaison Mirabeau Wine
This juicy, tender chicken is a perfect addition to a crisp autumn evening. With classic flavours from the fennel and garlic, accompanied by the perfect touch of sweetness from the rosé, this dish is a guaranteed showstopper.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine French, Provencal
Servings 4 people


  • 4 Organic Chicken Legs
  • 1 Lemon Peel
  • 200 ml Mirabeau Classic Rosé or other rosé, if you must :-)
  • 40 ml Olive Oil
  • 2 sprigs Thyme dried is fine if you don’t have fresh
  • 2 sprigs Rosemary dried is fine if you don’t have fresh
  • 8 garlic cloves sliced
  • 2 Red Onions thinly sliced
  • 1 small Fennel Bulb thinly sliced with outer layer removed
  • 15 g Tomato Paste
  • 5 g Harissa Paste optional
  • 8 Plum Tomatoes halved
  • 500 ml Chicken Stock
  • 100 g Mixed Olives pitted
  • 250 g Artichoke Hearts


  • Put the chicken in a bowl, season with salt and add the herbs, lemon peel, rosé and half the olive oil. Leave overnight in the fridge or at least a few hours.
  • Grill your tomatoes. Season with olive oil and salt, grill on a high heat under your grill until nicely charred, remove and cool.
  • Remove the chicken from the marinade and pat dry. Brown the chicken skin side down in your roasting pan with a little olive oil for about 10 minutes or until the skin is golden brown and crisp, turn for 5 minutes and remove.
  • Soften the onions and fennel in the leftover fat for a couple of minutes then add the tomato paste and harissa if using herbs from the marinade, cook this for a couple of minutes and then carefully add the rosé mixture bit by bit to deglaze the pan making sure you really scrape the bottom of the pan.
  • Add stock and tomatoes then simmer for 10 minutes.
  • Preheat your oven to 140°C (285°F), add the chicken and artichokes to the pan, cover, and put in the oven for an hour and a quarter.
  • Remove from the oven, add the olives and a squeeze of lemon juice and leave to rest for 10-15 minutes.
  • Season and serve in a bowl with a hunk of crusty bread with a glass of Mirabeau Classic.
Keyword Artichokes, Chicken, Roast Chicken, Tomatoes
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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