French Provençal Chicken and Herb Couscous with Lavender

Name: French Provençal Chicken and Herb Couscous with Lavender
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 thighs (about 2 lbs) (900 g) bone-in, skin-on chicken thighs, patted dry with paper towels; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; 3 medium (120 g) shallots, thinly sliced; 4 cloves (20 g) garlic cloves, minced; 1 cup (240 ml) dry white wine; 1 cup (240 ml) chicken broth (low sodium); ¾ tsp (1½ g) dried culinary lavender buds; 3 sprigs (10 g) fresh rosemary sprigs; 4 sprigs (8 g) fresh thyme sprigs; 2 leaves (½ g) bay leaves; 1 tbsp (15 ml) Dijon mustard; 1½ cups (260 g) pearl couscous; ⅓ cup (20 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (10 g) fresh chives, finely chopped; 1 whole (100 g) lemon, zest finely grated, juice reserved; 2 tbsp (30 g) unsalted butter, at room temperature

From the MyKitchenBank Kitchen

Tender braised chicken thighs infused with dried lavender, rosemary, and white wine, served over fluffy herb-flecked couscous. This elegant one-pan meal captures the essence of Provence with aromatic herbs and a delicate floral note from the lavender. The chicken develops a rich, savory sauce that makes the couscous wonderfully flavorful.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (1 chicken thigh and ¾ cup couscous per serving)

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Ingredients

4 servings

4 thighs (about 2 lbs) (900 g) bone-in, skin-on chicken thighs, patted dry with paper towels
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
3 medium (120 g) shallots, thinly sliced
4 cloves (20 g) garlic cloves, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) chicken broth (low sodium)
¾ tsp (1.5 g) dried culinary lavender buds
3 sprigs (10 g) fresh rosemary sprigs
4 sprigs (8 g) fresh thyme sprigs
2 leaves (0.5 g) bay leaves
1 tbsp (15 ml) Dijon mustard
1½ cups (260 g) pearl couscous
⅓ cup (20 g) fresh flat-leaf parsley, finely chopped
2 tbsp (10 g) fresh chives, finely chopped
1 whole (100 g) lemon, zest finely grated, juice reserved
2 tbsp (30 g) unsalted butter, at room temperature

Equipment (5)

12-inch (30 cm) skillet or 3-quart (2.8 L) braising pan with lid
Paper towels
Measuring spoons and cups
Instant-read thermometer
Fork or whisk

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Measure out all herbs and ingredients before you start cooking
Use a 12-inch skillet or shallow 3-quart braising pan with a lid

1
Season and sear chickenOven 375°F / 190°C
- Season the 4 chicken thighs evenly on both sides with 1 tsp kosher salt and ½ tsp black pepper.
- Heat 2 tbsp olive oil in a 12-inch (30 cm) skillet over medium-high heat (about 375°F / 190°C) until shimmering.
- Place chicken skin-side down and sear for 5–6 minutes until the skin is deeply golden and releases easily from the pan.
- Flip and sear the other side for 3–4 minutes.
- Transfer chicken to a plate.
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Ready when: Skin is deep golden brown and crispy
Tip: Don't move the chicken while it sears—let it sit undisturbed for at least 4 minutes per side to develop color and flavor.
2
Sauté aromatics
- Pour off all but 1 tbsp of oil from the skillet.
- Reduce heat to medium.
- Add 3 sliced shallots and cook for 2 minutes, stirring occasionally, until they begin to soften.
- Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
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Ready when: Shallots are softened and garlic is fragrant
Tip: Watch the garlic closely so it doesn't burn—this will happen quickly at this heat level.
3
Deglaze with wine
- Pour in 1 cup (240 ml) white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet.
- Simmer for 2 minutes, allowing the wine to reduce slightly and the alcohol to mostly cook off.
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Ready when: Wine is reduced by about a quarter and alcohol smell has diminished
Tip: Scrape the bottom of the pan thoroughly—those browned bits add deep savory flavor to your sauce.
4
Build the braising liquid
- Add 1 cup (240 ml) chicken broth, 1 tbsp Dijon mustard, ¾ tsp dried lavender, 3 fresh rosemary sprigs, 4 fresh thyme sprigs, and 2 bay leaves to the skillet.
- Stir well to dissolve the mustard.
- Return the seared chicken thighs to the skillet, nestling them among the aromatics and herbs.
- The liquid should come halfway up the sides of the chicken.
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Ready when: Liquid is hot and herbs are submerged
Tip: The lavender should be added sparingly—too much will make the dish soapy. Start with this amount and taste before adding more.
5
Braise the chickenOven 165°F / 75°C
- Bring the liquid to a gentle simmer, then reduce heat to low.
- Cover the skillet with a lid (or cover tightly with aluminum foil).
- Braise for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C) when a thermometer is inserted into the thickest part of the thigh (not touching bone).
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Keep the heat low so the liquid barely simmers—aggressive boiling will toughen the chicken.
6
Prepare the couscous
- While the chicken braises, measure 1.5 cups (260 g) pearl couscous into a medium bowl.
- Remove the chicken from the skillet (reserve in a warm spot) and strain the braising liquid through a fine sieve, discarding the herbs and bay leaves.
- Measure out 2.25 cups (540 ml) of this strained liquid (add a bit of chicken broth if you fall short).
- Stir 2 tbsp unsalted butter, 1 tsp lemon zest, and the reserved strained liquid into the couscous until well combined.
- Let it sit, covered, for 5 minutes.
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Ready when: Couscous is tender and has absorbed the liquid
Tip: Pearl couscous (also called Israeli couscous) holds its shape better than regular couscous and has a pleasant chewy texture.
7
Finish the couscous
- Fluff the couscous with a fork.
- Fold in ⅓ cup (20 g) chopped fresh parsley, 2 tbsp chopped fresh chives, and a squeeze of fresh lemon juice from the reserved lemon.
- Season with a pinch of salt and pepper to taste.
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Ready when: Herbs are evenly distributed and couscous is light and fluffy
Tip: Add the fresh herbs just before serving to preserve their bright color and delicate flavor.
8
Plate and serve
- Divide the herb couscous among 4 shallow bowls or plates.
- Top each with 1 braised chicken thigh.
- Drizzle any remaining braising liquid (or a bit of the pan juices) around and over the chicken.
- Garnish with a pinch of fleur de sel or flaky sea salt if desired, and an additional sprig of fresh rosemary or thyme.
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Ready when: Dish is plated and ready to serve
Tip: Serve immediately while the chicken and couscous are still warm.

Good to know

Tips

Bone-in, skin-on chicken thighs are essential here—they stay moist and flavorful during braising, and the skin crisps beautifully on the first sear. Breasts will dry out.
Culinary-grade dried lavender is crucial; regular floristry lavender may have been treated with pesticides. Look for it in specialty grocery stores or online.
This dish is naturally gluten-free if you use certified gluten-free chicken broth and couscous (pearl couscous is usually naturally gluten-free but always check the label).
The lavender should enhance, not dominate. Taste the braising liquid after 20 minutes and remove a sprig of rosemary if the herb flavors feel too strong.

Make ahead

Sear and braise the chicken up to 2 days ahead. Cool completely, then store covered in the refrigerator. Reheat gently in a 325°F (163°C) oven for 15–20 minutes. Prepare the couscous and herbs fresh just before serving for best results.

Storage & reheating

Refrigerate the chicken and any leftover braising liquid in an airtight container for up to 3 days. The finished couscous is best consumed immediately but can be refrigerated for up to 1 day. Reheat chicken gently with a splash of water or broth. Couscous can be reheated in a microwave (add a splash of water) or on the stovetop over low heat with a bit of butter.

Substitutions

pearl_couscous → regular instant couscous or quinoa. Regular couscous will require less liquid (about 2 cups) and only 2 minutes of resting. Quinoa pairs beautifully with these herbs and uses the same liquid ratio—it will take about 15 minutes to cook if you simmer it.
dried culinary lavender buds → ½ tsp dried herbes de Provence or additional fresh thyme. Herbes de Provence contains lavender but is more balanced. If you skip lavender entirely, the dish remains delicious but loses its signature floral note.
dry white wine → dry vermouth or chicken broth. Vermouth adds an herbal complexity that's very Provençal. If using broth, increase the amount of fresh herbs slightly for depth.
fresh rosemary sprigs → 1 tsp dried rosemary. Fresh is preferred for its bright flavor, but dried rosemary works if crumbled finely and added 10 minutes into the braise so it doesn't become bitter.