A Spring Dinner Inspired by Provence

Spring marks the beginning of sunshine returning and vibrant fresh ingredients finally making their way back to our tables. This past weekend I put together a simple yet elegant menu to enjoy with some of our friends to celebrate the return of my favorite season.

The menu is inspired by Provence but made with ingredients that are easy to find and dishes that can be prepared ahead so you can actually sit down and enjoy the evening. Because evenings like this are meant to be shared and enjoyed with the people you love, not your stove!

The table included:

• roasted tomatoes with burrata, basil, and balsamic glaze

• crispy chicken thighs with white wine and vinegar pan sauce

• a traditional Provençal tian of layered vegetables

• a simple Parisian-style salad

It’s the kind of meal that feels rustic and elegant at the same time. Plus it is so quick to put together!

Roasted Tomatoes with Burrata, Basil & Balsamic

This appetizer is one of my favorites because it looks beautiful but takes very little effort. Roasting the tomatoes concentrates their sweetness and pairs perfectly with the creamy burrata.

Ingredients

• 1 pint cherry or grape tomatoes (I also added an heirloom tomato that I had lying around)

• 2 tbsp olive oil

• 1 clove garlic, finely minced

• salt and freshly ground pepper

• 1 ball burrata cheese

• fresh basil leaves

• balsamic glaze

• toasted bread or crostini for serving

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss tomatoes with olive oil, garlic, salt, and pepper.

3. Spread on a small baking sheet and roast 15–20 minutes until blistered.

4. Transfer the warm tomatoes to a serving plate.

5. Tear the burrata open and place it over the tomatoes. (make sure to add the burrata right before serving as you don't want it to get too warm and melty)

6. Finish with basil leaves and a drizzle of balsamic glaze.

Serve warm with toasted bread. I used a baguette.

Crispy Chicken Thighs with White Wine & Vinegar Pan Sauce

This dish feels very French to me—crispy chicken, a quick pan sauce, and lots of fresh parsley at the end.

The vinegar brightens the sauce while the butter gives it a silky finish. It was a huge hit for everyone, and I will definitely be making this recipe on repeat all spring and summer.

Ingredients

• 6 bone-in, skin-on chicken thighs

• salt and freshly ground pepper

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ½ cup dry white wine

• ½ cup chicken stock

• 2 tbsp white wine vinegar

• 2 tbsp unsalted butter

• ¼ cup chopped fresh parsley

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Place chicken skin-side down and cook 8–10 minutes until deeply golden and crisp.

4. Flip and cook another 4-6 minutes. The chicken will not be cooked through and will be finished in a 375 degree oven for 30-35 minutes. Remove and set aside.

5. In the same pan, sauté garlic for about 30 seconds.

6. Pour in the white wine, chicken stock and vinegar, scraping up the browned bits from the pan.

7. Simmer until the sauce reduces by about half.

8. Whisk in the butter until glossy.

9. Return chicken to the pan with the crispy skin facing up. Put into the preheated oven and bake until chicken is finished cooking.

10. Finish with fresh parsley before serving.

Tian Provençal

A tian is one of the most classic vegetable dishes from Provence. Thinly sliced vegetables are layered together and baked slowly until tender and lightly caramelized.

It’s rustic, beautiful, and perfect alongside roasted meats. It always looks much fancier than it actually is and makes a beautiful addition to the table.

Ingredients

• 2 zucchini

• 1 yellow squash

• 1 small eggplant (I usually omit the eggplant myself but traditionally it does call for eggplant)

• 3 Roma tomatoes

• 1 cup of marinara (this is how I make this dish in a snap. Instead of laboring over making your own tomato sauce for this dish, I use marinara to get all the flavor without the fuss)

• salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).

2. Spread 1 cup of marinara on the bottom of an oven safe dish.

3. Slice zucchini, squash, eggplant, and tomatoes into thin rounds.

4. Arrange them upright in alternating rows on top of the sauced dish.

5. Sprinkle garlic, thyme, rosemary, salt, and pepper over the vegetables.

6. Drizzle with remaining olive oil.

7. Top with grated parmesan.

8. Bake 40–45 minutes until tender and golden.

Allow the tian to rest for about 10 minutes before serving.

Simple Parisienne Salad

This is the kind of salad you’ll often find in small cafés in Paris—simple greens, a bright vinaigrette, and just a few ingredients.

Ingredients

• 1 head butter lettuce or mixed spring greens

• ½ small cucumber, thinly sliced

• ¼ cup thinly sliced radishes

• 2 tbsp chopped fresh chives

Vinaigrette

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• ¼ cup olive oil

• salt and pepper

Instructions

1. Whisk vinegar, Dijon, salt, and pepper together.

2. Slowly whisk in olive oil until emulsified.

3. Toss lettuce, cucumber, and radishes with the vinaigrette.

4. Finish with fresh chives.

Serve immediately.

A Few Hosting Notes

One of the things I love about this menu is that most of it can be prepared ahead.

The vegetables for the tian can be sliced earlier in the day, the vinaigrette for the salad can be made in advance, and the tomatoes roast quickly just before serving.

That means when friends arrive, all you really need to do is crisp the chicken and finish the sauce. You could even have the chicken in a warm oven waiting for about 45 minutes if you want a shorter cocktail hour and no cooking. Chicken thighs are much more forgiving than chicken breasts. And with the chicken being in that luxurious sauce, you have some more wiggle room too.

Simple food, good wine, and a table full of people you love—spring dinners really don’t get much better than that.