Recipes
Chicken Provencal Recipe
Prep Time | 15 minutes |
Cook Time | 35 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 1 red capsicum quartered,deseeded
- 1 Yellow capsicum quartered, deseeded
- 1 tablespoon olive oil
- 1 kg chicken thigh pieces excess fat trimmed
- 2 brown onions halved, cut into wedges
- 2 garlic cloves thinly sliced
- 125 ml white wine
- 250 ml tomato pasta sauce
- 250 ml Massel chicken style liquid stock
- 8 sprigs fresh thyme
- 80 g pitted black olives
- Mixed Salad Leaves to serve
Ingredients
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Instructions
- Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
- Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.
- Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, passata, stock and thyme. Season with salt and pepper.
- Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves.