• 2 pounds (900g) chicken leg quarters (bone-in, skin-on recommended for best flavor)
• 1 teaspoon (5ml) sea salt
• ½ teaspoon (2ml) black pepper
• ⅓ cup (90ml) olive oil
• ½ cup (125ml) dry white wine (divided)
• 2 medium onions, chopped
• 1 clove garlic, minced
• 8 ounces (225g) baby bella mushrooms, sliced
• ½ cup (125ml) pureed tomatoes (or crushed tomatoes)
• 2 tablespoons (30ml) fresh parsley, chopped (divided)

Instructions

1. Season the chicken — Pat the chicken pieces dry and season generously on all sides with salt and pepper.
2. Brown the chicken — Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 4–5 minutes per side until golden.
3. Simmer — Reduce heat to medium. Add ¼ cup of the white wine, cover, and cook for 10–12 minutes.
4. Add aromatics — Stir in the chopped onions, minced garlic, and half the parsley. Cook for 5 minutes.
5. Build the sauce — Add the sliced mushrooms and pureed tomatoes. Continue cooking for another 5–7 minutes until the chicken is tender and cooked through (internal temperature 165°F / 74°C).
6. Finish the sauce — Remove the chicken to a serving platter. Add the remaining ¼ cup wine to the pan, scraping up any browned bits. Simmer for 4–5 minutes until slightly reduced. Stir in the remaining parsley.
7. Serve — Pour the rich sauce over the chicken.

Serving Suggestion: Pair with browned potatoes and green beans, or serve over creamy mashed potatoes, rice, or gluten-free pasta to soak up every drop of the delicious sauce.Why This Recipe WorksChicken Provençal celebrates the bold, sun-drenched flavors of Provence — olive oil, garlic, herbs, wine, and tomatoes. Our gluten-free version keeps it simple and authentic while ensuring everyone at the table can enjoy it. Using bone-in chicken adds depth and keeps the meat moist during cooking.Make It Your Own

• Herb boost — Add a teaspoon of Herbes de Provence or fresh thyme/rosemary for extra Provençal flair.
• Mushroom swap — Use cremini, shiitake, or a mix of wild mushrooms.
• Lighter version — Substitute chicken breasts, but reduce cooking time to avoid drying them out.
• Wine substitute — Use chicken broth + a splash of lemon juice if you prefer no alcohol.

This one-skillet wonder is naturally gluten-free, dairy-free, and perfect for meal prep — leftovers taste even better the next day!

Have you made Chicken Provençal before? What sides do you love with it? Share in the comments below!