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Chicken and potato provencale
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
One-pot winter meal that cooks itself, letting you relax as it simmers away.
Ingredients:
  • 8 chicken thigh fillets, trimmed and halved
  • flour, for dusting
  • salt and cracked black pepper
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 625ml chicken stock
  • 180ml white wine
  • 4 thyme sprigs
  • 120g pancetta
  • 6 chat potatoes, halved
  • 125.00 ml whole green olives
Instructions:
  • Coat the chicken lightly in a mixture of flour, salt, and pepper, shaking off any extra.
  • In a large deep saucepan over medium-high heat, brown the chicken in batches in a little olive oil for 2-3 minutes. Return all the chicken to the pan. Add the onion and cook until softened, about 3-4 minutes.
  • Sauté the garlic for an additional minute.
  • Pour the combined stock and wine over the chicken, sprinkle with thyme, and cover the pan. Simmer gently on low heat for 15 minutes or until the chicken is tender.
  • Uncover and add pancetta and potatoes. Cook for an additional 25 minutes or until the potatoes are soft. Stir in the olives and cook for 5 more minutes. Serve hot.

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