Chicken a la provencale

4 Apr 2015

Chicken a  la provencale:

  • bell red, 1 green  peppers, quartered, deseeded,
  • 1 yellow  capsicum (if you know what it is) or bell pepper, quartered, deseeded
  • 1 tablespoon olive oil
  • 1.5kg chicken thigh pieces, excess fat trimmed
  • brown onions, halved, cut into wedges
  • garlic cloves, thinly sliced
  • 125ml (1/2 cup) white wine
  • 1 x 660ml bottle tomato pasta sauce and tomato
  • 250ml (1 cup) Campbell’s Real Stock Chicken
  • 8 sprigs fresh thyme
  • 80g (1/2 cup) pitted black olives
  • you may serve with pasta,
  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.
  2. Preheat oven to 200°C. Heat the olive 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.
  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, tomato sauce and fresh tomato, stock and thyme. Season with salt and pepper.
  4. Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve pasta and cheese.
  5. 22391_l