South of France Baked Provençal Chicken & Rice

Super yummy dish, chikcen and rice, made with so many different spices depending on what part of the world. This is the south of France and the dish is chicken and rice made with unique blend of spices, super perfect for a picnic.

• 4 bone-in, skin-on chicken thighs
• 1 cup Arborio or Jasmine rice (uncooked)
• 1 pint cherry tomatoes, halved
• ½ cup Niçoise or Kalamata olives, pitted
• 4 to 5 cloves of garlic, minced
• 1 small shallot or onion, finely diced
• 1 ½ cups chicken stock
• ½ cup dry white wine (like Sauvignon Blanc)
• 1 tbsp Herbes de Provence (or a mix of dried thyme and rosemary)
• 2 tbsp olive oil
• Salt and freshly cracked black pepper to taste

1. Prep the Oven & Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with a paper towel and season both sides generously with salt and pepper.
2. Sear the Chicken: Heat the olive oil in a large, oven-proof skillet (like cast iron or a Dutch oven) over medium-high heat. Place the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes, then remove the chicken and set it aside on a plate (it won’t be fully cooked yet).
3. Sauté the Aromatics: Lower the heat to medium. In the same pan with the chicken drippings, add the diced shallot and garlic. Cook for about 1 to 2 minutes until fragrant.
4. Build the Rice Base: Stir the uncooked rice directly into the pan, letting it coat in the oil and toast slightly for about 1 minute. Add the halved cherry tomatoes, olives, Herbes de Provence, chicken stock, and white wine. Stir gently to combine and scrape up any flavorful browned bits from the bottom of the pan. Bring the liquid to a simmer.
5. Nestle & Bake: Place the chicken thighs back into the skillet, nestling them skin-side up into the rice and liquid.
6. Oven Time: Cover the skillet with a lid (or tightly with foil) and transfer it to the oven. Bake for 30 to 35 minutes, or until the liquid is fully absorbed, the rice is tender, and the chicken registers an internal temperature of 165°F.
7. Rest & Serve: Remove from the oven and let it rest, covered, for 5 minutes. Pop the lid off, fluff the rice slightly around the chicken, and serve warm.
8. Picnic ready!

Super fun Cannes fireworks picnic. mv