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Chicken Provencale
6
peoples
20 min
40 min
Ingredients
1 chicken (around 1.8kg),
5 large tomatoes,
12 black olives,
2 onions,
2 garlic cloves,
1/2 bunch of parsley,
1 bay leaf,
1 sprig rosemary,
20cl dry white wine,
3 tbsp. olive oil,
1 tsp. butter,
2 pinches of sugar,
salt and pepper.
Description
Cut the chicken into 8 pieces. Peel the onions and slice them. Peel the garlic. Boil rapidly the tomatoes, peel them and cut them into pieces.
Heat the olive oil in a pan and cook chicken so it browns on all sides. Remove the chicken. Replace it with the chopped onions. Stir and let the onions brown slowly for 4-5 minutes.
Add the strained chicken pieces, then tomatoes, 2 pinches of sugar, crushed garlic, small bunch of parsley, bay leaf, thyme and rosemary. Season with salt and pepper.
Sprinkle with white wine and 2 tsp. water. Stir regularly. Cook for 30 minutes. 10 minutes before the end, add the olives and the butter. Serve immediately with pasta or polenta.
1 chicken (around 1.8kg),
5 large tomatoes,
12 black olives,
2 onions,
2 garlic cloves,
1/2 bunch of parsley,
1 bay leaf,
1 sprig rosemary,
20cl dry white wine,
3 tbsp. olive oil,
1 tsp. butter,
2 pinches of sugar,
salt and pepper.
Cut the chicken into 8 pieces. Peel the onions and slice them. Peel the garlic. Boil rapidly the tomatoes, peel them and cut them into pieces.
Heat the olive oil in a pan and cook chicken so it browns on all sides. Remove the chicken. Replace it with the chopped onions. Stir and let the onions brown slowly for 4-5 minutes.
Add the strained chicken pieces, then tomatoes, 2 pinches of sugar, crushed garlic, small bunch of parsley, bay leaf, thyme and rosemary. Season with salt and pepper.
Sprinkle with white wine and 2 tsp. water. Stir regularly. Cook for 30 minutes. 10 minutes before the end, add the olives and the butter. Serve immediately with pasta or polenta.
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