Chicken Provencal
Tender chicken pieces bathed in a flavorful sauce made with roasted peppers, onions, and a hint of white wine. This dish brings together the sweetness of the peppers with the savory taste of garlic and thyme for a delightful meal that is perfect for any occasion. Serve with a light salad to complete this delicious ensemble.
— Constant Cookbook
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 tbs olive oil
- 1.5 kg chicken pieces
- 2 brown onions, halved & cut into wedges
- 2 garlic cloves, finely chopped
- 250 ml white wine
- 8 sprigs fresh thyme
- 1/2 cup of pitted black olives, I left these out.
- 250ml of chicken stock
Instructions
- Preheat oven to 200 c.
- 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
- Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
- Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
- Add the passata , peppers, stock & thyme. Season with salt & pepper.
- Pour over the chicken and bake for 45 mins or until chicken cooked through.
- Stir in olives - if used.
- Serve with salad.
Yield
Serves 4
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