22/10/14 08:54 Filed in: French - Main
Following on with my autumnal and comforting meal theme, I decided it was time to cook Chicken Provençal.
I have very fond memories of this dish, with my mother making this for myself and my three brothers.
The roasted peppers, capers and black olives give a distinct Mediterranean vibe.
This meal really does not take long to prepare - and once done can be left in the oven on a low heat should you wish to serve this after a nice long walk!
Roasting the peppers really helps to intensify their flavour, as well as remove the skin from the final dish. The same can be done with the tomatoes - but frankly life is too short on a week night.
for the chicken Provençal [serves 2] :
2 bell peppers, roasted and sliced
3 cloves of garlic, roughly chopped
3 red onions, diced
150 g plain flour, plus lots of seasoning
2 chicken legs, 2 chicken wings (or a whole bird)
2 tbsp vegetable oil
8 anchovy fillets, roughly chopped
1/2 round courgette, peeled and cut into chunks
200 ml of white wine
500 ml of chicken stock
2 tbsp capers
2 tbsp black olives, stones removed and roughly chopped
1 tin of cherry tomatoes
handful of fresh thyme, roughly chopped
4 tomatoes, quartered
handful of fresh parsley, roughly chopped to garnish (optional)
for the chicken Provençal :
1) Pre heat the oven to gas mark 6, 200.
2) Place the whole peppers on a gas hob and blacken all over.
3) Once blackened, remove with tongs and place in a freezer bag, tie a knot in the top and allow to steam.
4) Once cool to the touch, remove the skin from the peppers, and roughly slice.
5) Using another freezer bag, or a bowl, add the flour and season very well.
6) Place the chicken into the flour bag and shake well to ensure it is well coated.
7) Add the oil to a large heavy based pan (I prefer to use a Duchy) on a medium high heat.
8) When the oil is shimmering and hot, brown off each piece of chicken, turning and browning the other side before setting aside.
9) Reduce the heat, and add the red onions. Once softened, 3-4 minutes, add the garlic and cook for another 2 minutes.
10) Add the anchovies and cook for a minute until they begin to break down.
11) Add the white wine, chicken stock and stir the bottom of the pot to make sure all the tasty bits are flavours are released.
12) Add the tin tomatoes, round courgette chunks, fresh thyme, capers and black olives.
13) Finally add the quartered tomatoes, and the browned chicken pieces.
14) Place the pot in the oven for 45 minutes, until the sauce has reduced and the chicken taken on more colour.
15) Check the seasoning, adjust if needed and serve.
I served this with mint buttered boiled new potatoes.
Roast the bell peppers on top of the hob
Keep turning the peppers when they begin to blacken
Dice the garlic
Slice the red onions
Place the peppers in a plastic bag and leave to steam for 10 minutes
Once cool to the touch, remove the skin from the peppers
Peppers roasted and peeled
Place the flour and seasoning in a freezer bag
Pour the oil into a heavy based pot
Sear the chicken until golden brown on one side
Cook the other side
Dice the anchovies
Add the onion to the cooking pot and softened on a low heat
Add the white wine and chicken stock
Add the sliced roasted peppers
Add the courgette chunks
Add the capers and black olives
Add the tinned tomatoes
Roughly chop the thyme
Quarter the tomatoes
Add the tomatoes and herbs and bring to a moderate simmer. Place in the oven
Side of buttered new potatoes with mint
After 40 minutes, remove from the oven
Chicken Provencale served with new potatoes