Chicken Provençal
This delicious dish, which includes chicken thighs cooked in fresh tomatoes, onions, olives, with wine and bouquet garni is a winner!
Equipment
- heavy-bottomed pan
Ingredients
- 1.5 kg chicken thighs or drumsticks and wings
- 4 tablespoon extra virgin olive oil
- 1 large onion sliced
- 100 ml white or rosé wine or chicken stock instead of wine
- 1 fresh bouquet garni of oregano marjoram, bay leaf and basil.
- 350 gr of ripe tomatoes peeled and chopped
- 2 tablespoon tomato purée
- OR, substitute fresh tomatoes and tomato purée with, 2 cups of my French tomato mother sauce
- 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
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 the chicken over medium-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, and set aside.
- Put the onion in the pan and fry for 1 minute, stirring constantly,
- 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 or tomato sauce, 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.
Notes
- Substituting the tomato sauce for the fresh tomatoes and tomato puree will change the nutritional values.
- Drying the chicken pieces first before cooking will allow them to brown nicely.
Nutrition
Calories: 910kcalCarbohydrates: 9gProtein: 53gFat: 70gSaturated Fat: 16gPolyunsaturated Fat: 13gMonounsaturated Fat: 34gTrans Fat: 0.3gCholesterol: 312mgSodium: 582mgPotassium: 936mgFiber: 2gSugar: 4gVitamin A: 1273IUVitamin C: 15mgCalcium: 55mgIron: 3mg
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