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Chicken Provençal

Chicken Provençal

The flavours are bold in this French saut with a sauce of tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce depth.

Ready in: 45 minutes

Serves: 4

Complexity: very-easy

kcal: 249

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Ingredients

1 tbsp rice bran oil
1 chicken (about 1.3 to 1.5 kg), cut into eight pieces
1½ tsp SIDS SALT & PEPPER
1 small onion, chopped
4 cloves garlic, minced
½ cup red wine
1½ cups canned crushed tomatoes with juice
½ tsp dried rosemary
½ tsp dried thyme
⅓ cup black olives, pitted
1 tsp anchovy paste

Directions

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with ¼ tsp SIDS SALT & PEPPER and put in the pan. Cook until browned, turning, about 8 minutes in all. Remove the chicken from the pan.
Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about ¼ cup, 1-2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste and the remaining SIDS SALT & PEPPER and simmer for 5 minutes.
Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more.