Chicken Provençal
This delicious dish, which includes chicken thighs cooked in fresh tomatoes, onions, olives, with wine and bouquet garni is a winner!
Ingredients
- 1.5 kg chicken thighs or legs or wings
- 4 tablespoon extra virgin olive oil
- 1 large onion sliced
- 100 ml white or rosé wine
- 1 fresh bouquet garni of oregano marjoram, bay leaf and basil.
- 350 gr of ripe tomatoes peeled and chopped
- 2 tablespoon tomato purée
- 12 de-stoned black olives lightly crushed
- 4 garlic cloves finely chopped
- handful of fresh parsley finely chopped, or a mix of fresh herbs
- salt and ground black pepper
- Use Rice Bran oil instead of olive oil for a healthier option
- Use chicken stock instead of wine
- Substitute high quality tinned tomatoes lightly chopped
Instructions
- Pat the chicken pieces dry and rub all over with salt and pepper.
- Heat the oil in a large, heavy-bottom frying pan or a flameproof casserole.
- Fry half the chicken over high heat for 10 minutes, pressing the pieces down from time to time to maintain contact with the pan, and turning them often to brown.
- Transfer the chicken to a warm place, cook the other half in the same way, and set aside.
- Put the onion in the pan and fry for 1 minute, stirring
- Pour in the wine and add the bouquet garni, scraping up the sediment as the wine reduces to about half
- Add the tomatoes, tomato purée and olives, and cook for 3-5 minutes on a high heat, stirring.
- Return the chicken to the pan, cover with a lid (or foil) and cook for 8-10 minutes, until tender.
- Mix the garlic and parsley together, scatter over the chicken, and serve hot.
- The garlic and parsley mix, in this simple form, is known as persillade. If it is introduced into the cooking at a late stage, as suggested here (step #9), the garlic is quite strong. This can be mellowed somewhat by combining this step with step #8.
Tried this recipe?Let us know how it was!
