Chicken Provençal

Chicken Provençal is a typical French home cooked dish enjoyed in the same way we enjoy our Sunday roast dinners. One pot cooking at its best.

Ingredients:

Frylight

Salt & Pepper

8 large skinless chicken thighs

600 g tomatoes, thickly sliced

2 large courgettes, thickly sliced

3 large red onions, thickly sliced

8 banana shallots, peeled, left whole

4 garlic cloves, finely chopped

1 tbsp dried herbs de provence

1 unwaxed lemon, zest and juice 

6 tbsp tomato purée

400ml chicken stock

Method:

1. Preheat oven to Gas Mark 3 / 160 degrees fan
2. Place a large frying pan sprayed with fry light over a high heat.
3. Season the chicken and fry on all sides for 2-3 minutes to brown, transfer to a plate.
4. Spray an oven proof casserole dish with fry light. Scatter the tomatoes, courgettes and onions over the base.
5. Place the chicken on top of the vegetables and sprinkle with the garlic, herbs, chilli flakes (optional) and the lemon zest and juice.
6. Tuck in the shallots between the chicken pieces
7. Mix the purée and stock in a jug and pour over the chicken and vegetables.
8. Cover with lid (or foil if you have no lid) and bake in the over for around 40 minutes.
9. Remove lid/foil and cooks for about 20 minutes more.