Recipe Chicken Provencale : Practical and Delicious

Recipe Chicken Provencale : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken Provencale. You are currently reading Recipe Chicken Provencale : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Chicken Provencale requires 20m, cook 1h 25m and serve 4. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Spend a night in Provence with this French classic, rich with wine and the Mediterranean flavours of olives, tomatoes and roasted capsicum.

Ingredients:

12 Ingredients

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  1 red capsicum, quartered, deseeded,
  
  
  


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  1 yellow capsicum, quartered, deseeded
  
  
  


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  1 tbsp olive oil
  
  
  


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  1.5kg chicken thigh pieces, excess fat trimmed
  
  
  


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  2 brown onions, halved, cut into wedges
  
  
  


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  2 garlic cloves, thinly sliced
  
  
  


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  125ml (1/2 cup) white wine
  
  
  


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  1 x 660ml btl passata (tomato pasta sauce)
  
  
  


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  250ml (1 cup) Massel chicken style liquid stock
  
  
  


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  8 sprigs fresh thyme
  
  
  


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  80g (1/2 cup) pitted black olives
  
  
  


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  Mixed salad leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.
  
  
  


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  Step 3
  
  
  
  
  Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, passata, stock and thyme. Season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves.
  
  
  

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