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Chicken Provencale
Chicken Provencale
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Transport yourself to Provence with this French classic bursting with wine-infused Mediterranean flavors of olives, tomatoes, and roasted peppers.
Ingredients:
  • 1 red capsicum, quartered, deseeded,
  • 1 yellow capsicum, quartered, deseeded
  • 18.20 gm olive oil
  • 1.5kg chicken thigh pieces, excess fat trimmed
  • 2 brown onions, halved, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 125ml (1/2 cup) white wine
  • 1 x 660ml btl passata (tomato pasta sauce)
  • 250ml (1 cup) chicken style liquid stock
  • 8 sprigs fresh thyme
  • 80g (1/2 cup) pitted black olives
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the grill to high. Grill the capsicum halves, skin-side up, until charred and blistered, around 8-10 minutes. Place them in a sealed plastic bag and set aside for 10 minutes to make peeling easier. Peel off the skin, then slice the flesh into thick strips. Enjoy!
  • Preheat oven to 200°C. In a large frying pan over medium-high heat, heat oil. Brown half the chicken for 5 minutes, then transfer to a large baking dish. Repeat with the remaining chicken.
  • Sauté onion in the pan until golden, then add garlic and cook until aromatic. Pour in wine and reduce by half, then stir in capsicum, passata, stock, and thyme. Season with salt and pepper.
  • Cover the chicken with the flavorful sauce and bake until perfectly cooked, usually around 45 minutes. Mix in the olives and then plate alongside a refreshing mixed salad.

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