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Provencal Chicken


Provencal Chicken

Prep Time ~ 20 mins Cooking Time ~ 1 hr 10 mins
Approx Cost ~ £11 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6
Tips ~ The sauce can be made and used poured over cooked pasta for a vegetarian meal.


1 chicken about 1.5 - 2.25kg (3 ¼ lb - 5lb) jointed or about 6 large chicken breasts

3 tbsp olive oil

2 red onions, sliced

3 cloves garlic crushed

Good pinch salt and pepper

1 tsp sugar

1 x 400g (14oz) tin chopped tomatoes

2 tbsp chopped herbs - a mixture of basil and oregano

1 glass white wine

20 olives, chopped roughly

25g / 1oz capers, rinsed

1 x 55g / 2oz tin anchovies (about 12 fillets) roughly chopped

1 tbsp lemon juice

1 - 2 tbsp chopped herbs, to add in at the end


  • Preheat the oven to 180C, Gas mark 4.
  • Heat the olive oil, add the onions, garlic and season with salt, pepper and sugar. Cover and sweat on a gentle heat until soft, about 10 minutes.
  • Add the tomatoes, herbs, wine, olives, capers and anchovies and cook for another 20 minutes uncovered, or until the sauce has reduced to a thick puree; stir regularly.
  • Taste and adjust seasoning. While the tomato sauce is cooking, brown the chicken pieces in a little olive oil, frying in batches until browned.
  • Place the chicken in a large ovenproof dish and cover with the sauce.
  • Cover with tin foil or a lid and place in a preheated oven.
  • Cook for 40 minutes, or until the chicken is tender and cooked through.
  • When it is cooked, stir through the lemon juice and another 1 - 2 tbsp chopped herbs and serve.