Provencal Chicken Ingredients
- Chicken thigh 4-6 pcs
- Tomatoes 400 g
- Onions 1-2 pcs
- Garlic 4 pcs or to taste
- Tomato paste 1 tbsp. a spoon
- Parsley to taste
- Olives 1/2 cup or to taste
- Vegetable oil for frying
- Bay leaf 1 pc
- A mixture of dried Provencal herbs 1 teaspoon or to taste
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Tomato, Chicken, Greens
- World CuisineFrench Cuisine
Inventory:Knife, Tall frying pan with lid, Kitchen spatula, Cutting board, Kitchen stove, Teaspoon, Tablespoon, Measuring cup, Paper kitchen towels, Plates
Cooking Provencal Chicken:
Step 1: Prepare the chicken.
For our recipe, it’s not necessary to use only chicken thighs, you can buy a whole carcass and cut it into pieces yourself, chicken fillet is also suitable.
So, we wash the chicken meat under cold running water, put it on a cutting board, wipe it with paper kitchen towels or napkins, if desired, the skin can either be cut off or left. Sprinkle chicken with salt and black pepper on all sides.
We turn on the medium heat on the stoves, pour the vegetable oil into the pan and put on the burner. We are waiting for the oil to fully warm up and only after that we put the chicken in a pan. Fry the slices to a beautiful golden brown crust on all sides and transfer to a clean plate. At this stage, bring the chicken to full readiness is not necessary.
Step 2: Cut the vegetables.
Peel the onion and garlic, rinse under running water and chop on a cutting board. Onions can be cut into small cubes or half rings, and garlic just cut into small pieces of arbitrary shape.
Tomatoes need to be freed from the skin, for this we make incisions on them, lower them in boiling water for one minute. Then we take out and remove the skin for the cuts. Then peeled tomatoes are laid on a cutting board and chopped with medium pieces of arbitrary shape.
We wash the parsley under running water, shake off excess liquid and finely chop on a cutting board.
Pour juice from canned olives (you can through a colander), pour the right amount into a glass. If desired, they can be cut into slices or in half, or can be left whole. Parsley and olives will be needed at the end of cooking, so you can not prepare them in advance.
Step 3: Cook the vegetables.
In the same pan where the chicken was fried, fry the vegetables. We turn on the medium heat on the stove, put the pan on the burner (if necessary, you can add a little vegetable oil), and put the onions. Cook it until soft and golden in about 6 - 8 minutes, periodically stirring with a kitchen spatula.
Then we add garlic to it, a mixture of dried Provence herbs, tomato paste, mix thoroughly until smooth and continue to fry for about 2 to 3 minutes.
Step 4: Stew the chicken in vegetables with olives and herbs.
Now we reduce the heat to the minimum, put the chopped tomatoes, bay leaf into the pan, mix, return the chicken, cover the pan with a lid and simmer for 3-5 hours until the meat is ready. Periodically, you need to turn it over.
With the passage of time, add olives with parsley, salt, black pepper. Mix everything thoroughly and cook another 5 to 7 minutes.
Step 5: Serve the chicken in Provence.
We spread the chicken thighs on portioned plates with vegetables and serve hot. As a side dish, you can offer mashed potatoes, pasta or boiled rice. The dish can be decorated with fresh herbs, olives, and lemon slices.
Enjoy your meal!
- If you have the opportunity, be sure to add white dry wine to the dish. It is added in front of the tomatoes so that the alcohol can evaporate (25 ml will be enough).
- You can add other vegetables to the dish, for example, zucchini or bell pepper.
- Together with tomatoes, chicken broth can be added to the dish.
- Fresh tomatoes can be replaced with canned ones in their own juice.