A Floydy foody bag and we managed to invent one of his recipes from non existent vegan food at the supermarket.
This is actually French, so maybe French food was in fashion also
bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes
This recipe is really good.
We have problems with our oven at the moment, so we make everything in trays.
I cooked a whole chicken then sliced the chicken.
Then put the other ingredients into a tray and made a sauce that poured over the chicken slices.
Would make this again
Chicken Provençal
A star rating of 4.4 out of 5.18 ratingsRate11 commentsGet 5 issues for £5 when you subscribe to our magazine
- Preparation and cooking time
- Prep:15 mins
- Cook:1 hr and 40 mins
- plus at least a few hrs marinating
- Easy
- Serves 5 – 6
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes
| Nutrient | Unit |
|---|---|
| sugars | 8g |
| fibre | 5g |
| protein | 39g |
| salt | 2.3g |
Ingredients
- 2½kg chicken, jointed (ask your butcher to do this)
- 8 garlic cloves, thinly sliced
- 200ml white wine
- 4 tbsp olive oil
- 1 tsp thyme leaves
- 10 ripe plum tomatoes, halved
- 1 tbsp tomato purée
- ½ tsp herbes de Provence
- 1 tbsp fennel seeds
- 500ml chicken stock
- 1 celery stick, finely diced
- 15 button or silverskin onions, or small shallots, peeled
- 285g jar chargrilled artichoke hearts, drained
- 100g pitted green olives
Method
- STEP 1Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
- STEP 2Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
- STEP 3Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp – watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
- STEP 4Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.
Might find some 80’s dishes on this website.
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