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Provençal Chicken Stew

Provençal Chicken Stew with Couscous, Green Olives, and Dates

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We can never get enough of the rustic, Mediterranean-infused flavors of Provence, a region in southeastern France. In this warming chicken stew, we’re embracing Provençal ingredients like briny green olives, fragrant thyme, and, of course, wine. The chicken is braised with carrots, olives, dates, and white wine until supremely tender and served over fluffy Moroccan couscous.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Tim

    By Chef Tim

    • Calories 870
    • Protein 49g
    • Total Carb 78g
    • Total Fat 38g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • boneless chicken breasts
      • 2
      • boneless chicken breasts
    • navel orange
      • 1
      • navel orange
    • rainbow carrots
      • 8 ounces
      • rainbow carrots
    • chives
      • 1/8 ounce
      • chives
    • sage
      • 1/8 ounce
      • sage
    • thyme
      • 1/8 ounce
      • thyme
    • Castelvetrano olives
      • 1/4 cup
      • Castelvetrano olives
    • dates
      • 2
      • dates
    • yellow onion
      • 1
      • yellow onion
    • garlic
      • 2 cloves
      • garlic
    • white wine
      • 1/4 cup
      • white wine
    • bay leaf
      • 1
      • bay leaf
    • ground allspice
      • 1/8 teaspoon
      • ground allspice
    • ground cinnamon
      • 1/4 teaspoon
      • ground cinnamon
    • ground nutmeg
      • 1/8 teaspoon
      • ground nutmeg
    • chicken stock
      • 8 ounces
      • chicken stock
    • Moroccan couscous
      • 2/3 cup
      • Moroccan couscous

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium high-sided ovenproof pan
    • 6" small pot with lid

    Cooking Steps

    1. Sear chicken

      Sear chicken

      Preheat oven to 425°F. Pat chicken dry; season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, about 5 minutes. Flip and brown opposite side, 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Reserve juices in pan, off heat.

    2. Prepare ingredients

      Prepare ingredients

      While chicken sears, rinse all produce (thoroughly wash orange—it's going directly in your stew, peel and all, to add sweet-tart flavor). Quarter orange into wedges. Halve carrots lengthwise, then halve crosswise. Thinly slice chives. Roughly chop olives. Cut dates into ½-inch pieces. Peel onion, halve, and thinly slice. Mince garlic.

    3. Simmer broth

      Simmer broth

      Return pan from chicken to medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add onion and garlic and sauté, stirring, until beginning to soften, about 3 minutes. Add whole sage sprigs, whole thyme sprigs, white wine, bay leaf, and spice mix. Cook, stirring, until liquid is reduced by half, 1-2 minutes. Add stock, orange wedges, carrots, olives, dates, and ½ teaspoon salt.

    4. Braise chicken

      Braise chicken

      Increase heat under pan to high and bring to a boil, then reduce heat to medium high and simmer until liquid is reduced by half, 4-5 minutes. Return chicken to pan skin-side up, nestling partway into broth to preserve crispy skin on top. Transfer pan to oven and braise until chicken is cooked through and no longer pink, about 10 minutes.

    5. Cook couscous

      Cook couscous

      While chicken braises, in a small pot, bring 1⅓ cups water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ¼ teaspoon salt to combine. Cover pot and set aside. Once chicken is cooked through, remove and discard orange, sage, thyme, and bay leaf from pan. Place pan over medium-high heat and simmer until broth thickens slightly, about 4 minutes.

    6. Plate chicken stew

      Plate chicken stew

      Once couscous is cooked, drizzle with ½ tablespoon olive oil and fluff with a fork, then divide between serving plates. Taste Provençal chicken stew and add salt and pepper as desired, then serve over couscous. Garnish with chives and dig in!

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