Chicken Provencal

The French version of Chicken Cacciatore but light and zesty. White wine and lemony goodness and some specially prepared onions make this a stand-out, easy meal to prepare.

Ingredients

• 12 Pickling Onions
• 1 tsp Thyme, Rosemary, Basil, Tarragon, etc, dried
• 1 cup Sauv Blanc
• 1 cup Chicken Stock
• 1Tbsp Butter
• 2 Tbsp Olive Oil
• 4 Chicken Thighs, bone-in, skin-on
• 4 Chicken Legs, bone-in, skin-on
• 6 Garlic Cloves, minced
• 400g can Tomatoes, crushed
• 12 Cherry Tomatoes
• 1 cup kalamata or green olives, pitted
• 1 Tbsp capers, drained
• 1/2 cup Basil, fresh, chiffonade
• 1 Lemon, wedges
• Salt, to taste
• Black Pepper, freshly ground

Method

1. Season both sides of the chicken pieces with salt and pepper. Set aside.
2. Place the onions in a small saucepan, add wine, chicken stock, butter and the dried herbs, and bring to a boil over high heat. Simmer for 25 minutes and set aside.
3. Meanwhile, heat olive oil in a large pan over high heat. Lower the heat to medium-high once the pan is hot and brown both sides of the chicken pieces. Remove it from the pan and set aside.
4. Lower the heat to medium. Add the onions to the pan (reserving the wine, stock and herbs) along with the garlic and sauté for 30 seconds. Add more oil is needed.
5. Add the crushed tomatoes and reduce, stirring until the tomatoes begin to darken, 10 minutes.
6. Add the chicken back into the pan along with the reserved wine, stock and herbs. Scatter the cherry tomatoes, then cover pan with a lid. Cook for 25 minutes on a low heat, until the chicken is cooked through (74degC).
7. Temporarily remove the chicken from the pan. Add in the olives, capers, and fresh basil. Stir, add salt to taste. Add the chicken back into the pan and scoop the sauce over the chicken.
8. Garnish with lemon wedges. Serve with a crusty bread.