Provencal Chicken
Provencal Chicken
 Prep Time ~ 20 mins | Cooking Time ~ 1 hr 10 mins |
 Approx Cost ~ £11 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4-6 |
Ingredients
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
Method
- 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.