Chicken Provencal

Serves: 4

Time: 90 - 100 mins

Ingredients

• 1 chicken cut into 8 portions 

• (You could use 8 thighs)

• 2 onion sliced 

• 1 pepper sliced 

• 2 cloves garlic sliced 

• 2 courgette sliced into 2cm chunks 

• 1 tbs mixed herbs 

• 1 tbs tomato purée 

• 150ml red wine 

• 2 tbs plain flour 

• 350ml chicken stock 

• 1 tin chopped tomatoes 

• Handful of olives 

• Small bunch parsley 

Method

1. Heat a splash of oil in a casserole pan, season the chicken then fry on a high heat for a few minutes a side until brown, remove to a place

2. Add the onions, peppers and garlic. Season and fry for around 5 minutes until soft

3. Add the courgette and herbs, cook for another 2 minutes

4. Add the tomato purée and wine, deglaze the pan scraping off anything stick to the bottom

5. When the wine has bubbled away scatter in the flour, stir and cook for 1 minute

6. Add the chopped tomatoes and stock, bring to the boil then add the chicken and olives

7. Give it a good stir, cover with a lid or foil then cook for around 90 minutes until the chicken is cooked and no pink remaining

8. Give it a stir after 60 minutes

9. Cook with the lid off for the last 30

10. Serve with parsley , rice or veg

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