Recipe Roasted chicken provencale : Practical and Delicious

Recipe Roasted 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 Roasted chicken provencale. You are currently reading Recipe Roasted chicken provencale : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Roasted chicken provencale requires 30m, cook 1h 25m and serve 6. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Escape to Provence with this dish rich with olives, tomatoes and capsicums.

Ingredients:

14 Ingredients

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  500g truss tomatoes, cut into thick wedges
  
  
  


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  2 red capsicums, thickly sliced
  
  
  


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  1 brown onion, halved, cut into thin wedges
  
  
  


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  2 tbsp olive oil
  
  
  


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  2kg whole fresh chicken, cut into 10 pieces
  
  
  


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  2 tbsp tomato paste
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  1 tsp fennel seeds, crushed
  
  
  


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  375ml (1 1/2 cups) Massel chicken style liquid stock
  
  
  


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  125ml (1/2 cup) white wine
  
  
  


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  6 large fresh marjoram sprigs
  
  
  


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  160g (1 cup) Sicilian green olives
  
  
  


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  Potato Pave (see related recipe), to serve
  
  
  


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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 oven to 200C. Place the tomato, capsicum and onion in a large flameproof roasting dish. Add oil and toss to combine. Season. Roast for 25 minutes or until softened slightly.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, season the chicken with salt and pepper. Heat a large, non-stick frying pan over high heat. Cook half the chicken, skin-side down, for 2 minutes or until light golden. Turn and cook for 2 minutes. Transfer to a large plate. Repeat with the remaining chicken.
  
  
  


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  Step 3
  
  
  
  
  Add the tomato paste, garlic and fennel to the tomato mixture and stir to combine. Pour over the stock and wine. Top with the chicken and half the marjoram. Roast for 40 minutes or until the chicken is tender.
  
  
  


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  Step 4
  
  
  
  
  Transfer the chicken to a platter. Cover loosely with foil. Place roasting dish over high heat. Simmer, stirring often, for 10 minutes or until reduced slightly. Stir in the olives and remaining marjoram. Pour around the chicken. Serve with Potato Pave and mixed salad leaves.
  
  
  

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