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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Chicken Provencal

Traditionally braised on the stovetop, this version is simple to prepare and so delicious—perfect for buffet-style entertaining. Make sure to serve potatoes or a simple rice along side to capture the bold, flavorful juices. Soft polenta would make a nice side, too.

Chicken Provencal

Serves 6

¼ cup freshly squeezed lemon juice

6 cloves garlic, minced

1tablespoon dried thyme

1 ½ teaspoon salt

½ teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

1 cup kalamata olives, pitted

12 oil-packed sun-dried tomatoes, chopped

3 tablespoons capers, drained and rinsed

6 boneless chicken breasts, skinned

½ cup dry white wine

1cup bread crumbs

½ cup freshly grated Parmigiano-Reggiano cheese

1. In a small bowl, combine the lemon juice, garlic, thyme, salt, and pepper. Whisk in the oil and stir in the olives, tomatoes, and capers. Place the chicken in a single layer in a shallow baking dish and pour the mixture over the chicken. Turn the chicken to coat well. Let stand for 1 hour. Pour the wine over the chicken and bake in a preheated 375-degree oven for 30 minutes.

2. In small bowl, combine the breadcrumbs and cheese. Remove the chicken from the oven and evenly sprinkle the mixture on top. Return the dish to the oven and continue to bake until browned and the chicken is cooked through, approximately 15 minutes more.

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