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Roasted chicken provencale
Roasted chicken provencale
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Transport yourself to Provence with this flavorful dish featuring olives, tomatoes, and bell peppers.
Ingredients:
  • 500g truss tomatoes, cut into thick wedges
  • 2 red capsicums, thickly sliced
  • 1 brown onion, halved, cut into thin wedges
  • 2kg whole fresh chicken, cut into 10 pieces
  • 44.40 gm tomato paste
  • 2 garlic cloves, finely chopped
  • 1 tsp fennel seeds, crushed
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 6 large fresh marjoram sprigs
  • 160g (1 cup) Sicilian green olives
  • Potato Pave (see related recipe), to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 200C. Combine tomato, capsicum, and onion in a large roasting dish. Drizzle with oil, season, and roast for 25 minutes until slightly softened.
  • Season the chicken with salt and pepper, then sear in a hot non-stick pan until golden on both sides. Transfer to a plate and repeat with the rest of the chicken.
  • Combine tomato paste, garlic, and fennel with the tomato mixture, then pour over the stock and wine. Add chicken and half of the marjoram, then roast for 40 minutes or until the chicken is tender.
  • Move the chicken to a platter and gently cover with foil. Put the roasting dish on high heat, simmer, stirring frequently for 10 minutes or until slightly reduced. Add olives and the rest of the marjoram, then pour around the chicken. Serve alongside Potato Pave and mixed salad leaves.

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