Provençal Chicken & Potato Stew

with Aioli & Garlic Toasts

30 MIN

2 Servings

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From the Test Kitchen

Olive oil, garlic and herbs are the cornerstones of Provençal cuisine, rich in both French and Italian influences. This rustic stew has it all (including a dash of classic Herbes de Provence). Hearty chicken, potatoes and chard fill out the tomato-based broth, while green olives add delicious pops of briny flavor. In traditional fashion, we’re completing the stew with a simple aioli, brightened with a splash of red wine vinegar—perfect for stirring into the broth for extra richness.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

4 Boneless, Skinless Chicken Thighs
1 Small Baguette
4 cloves Garlic
¾ lb Yukon Gold Potatoes
½ bunch Swiss Chard
2 Tbsps Mayonnaise
2 Tbsps Tomato Paste
1 oz Castelvetrano Olives
1 Tbsp Red Wine Vinegar
1½ Tbsps Chicken Stew Spice Blend (All-Purpose Flour, Ground Turmeric & Herbes De Provence)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potatoes. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Peel the garlic. Leaving 1 clove whole, mince 3 of the cloves; using the side of your knife, smash the minced cloves until they resemble a paste (or use a zester). Using the side of your knife, smash the olives; remove and discard the pits, then roughly chop. Slice the baguette crosswise into ½-inch-thick pieces. Pat the chicken dry with paper towels and chop into small pieces; transfer to a bowl.

2 Start the stew:

Season the chopped chicken with salt and pepper; toss to coat. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the tomato paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken is cooked through and the tomato paste is dark red.

3 Add the vegetables:

Add the potatoes, chard stems and ¾ of the garlic paste to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the potatoes are slightly tender. Add the spice blend and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant.

4 Finish the stew:

Add the chard leaves, olives, half the vinegar and 2 cups of water to the pan of chicken and vegetables, scraping up any browned bits from the bottom of the pan. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 8 to 10 minutes, or until the potatoes are tender and the liquid has reduced in volume by about half. Remove from heat and season with salt and pepper to taste.

5 Make the garlic toasts:

While the stew simmers, place the baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 8 to 10 minutes, or until golden brown. Remove from the oven. When cool enough to handle, carefully rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove.

6 Make the aioli & plate your dish:

While the baguette toasts, in a bowl, combine the mayonnaise, remaining garlic paste and remaining vinegar; season with salt and pepper to taste. Divide the finished stew between 2 bowls. Serve with the aioli and garlic toasts on the side. Enjoy!