Provencal Party Chicken With Artichokes

Prep Time: 35 min
Cook Time: 1 hr

If you’re a fan of coq au vin, you’ll adore this recipe. It definitely kicks the flavour level up several notches, takes much less work and looks stunningly elegant. It’s also one of those treasured party dishes that gets better as it sits – so make the night before or a couple days ahead if you have the time.


12 boneless, skinless chicken thighs
6 boneless, skinless chicken breasts
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2.5 mL) salt
2 tbsp (30 mL) olive oil
2 white onions, small
2 red onions, small
2 orange peppers
1 1/2 cups (375 mL) marinated artichoke hearts
1 cup (250 mL) black kalmata olives, preferably wine cured
1/2 cup (125 mL) brandy
1/2 cup (125 mL) cognac
1/2 cup (125 mL) chicken broth
1 cup (250 mL) white wine
10 oz (285 g) chicken broth, can, undiluted
1 tbsp (15 mL) herbes de Provence
1 tsp (5 mL) tarragon, dried


1 Slice chicken into 1 1/2 inch ( 2.5 to 4 cm) inch pieces. Place flour and salt in a shallow bowl or plastic bag. Pour enough oil into a large wide saucepan to coat the bottom, then place over medium-high heat. Add a few pieces of chicken to the flour mixture and toss to coat. Remove, shaking off excess flour, and place in the hot oil making sure pieces do not touch one another. Repeat with a few more chicken pieces but don’t crowd the pan. Cook until golden, 2 to 4 minutes per side. Remove to a bowl. Repeat in batches, with remaining chicken and flour mixture and adding more oil, if needed. Save remaining flour mixture.
2 Meanwhile, slice onions into thick wedges, chop peppers, measure out artichokes but do not cut and smash olives enough that you can remove the pits.
3 After removing chicken from pan, reduce heat to medium. If necessary add a little oil to pan then the onion, separating as you go. Stir for a minute. Immediately sprinkle with saved flour. It will be dry. Stir constantly for two minutes. Pour in brandy and use a wooden spoon to scrape up brown bits from the pan bottom. Add the wine and stir until smooth, mashing any lumps against the side of the pan. Gradually whisk in chicken broth. Sprinkle with herbes de Provence and tarragon and stir until sauce begins to thicken.
4 Add peppers, drained artichokes and olives. Return chicken to pan with accumulated juices. Bring to a boil, stirring often. Reduce heat so the broth barely simmers. Cover and simmer, stirring and turning chicken occasionally until it feels firm, from 15 to 20 minutes. Serve with rice, noodles or orzo.
5 Make ahead: Prepare chicken dish and immediately refrigerate up to 2 days or freeze up to 1 month. After reheating, freshen up the taste by stirring in a couple tablespoons of brandy as well as a generous sprinkle of herbes de Provence and dried tarragon.