/ / 0 comments

Chicken Provençal

unnamed 1 7

Chicken Provençal
Recipe Type: Dinner
Cuisine: Provençal
Serves: 4
1.75 kg (3 ½lb ) free range chicken 1 red pepper, de-seeded and cut into 2.5cm squares 1 yellow pepper, de-seeded and cut into 2.5cm squares 1 aubergine diced 2 courgettes diced 2 large tomatoes, skinned and cut into 4 pieces 2 medium size onions, peeled and sliced 50g pitted black olives 3 tablespoons extra virgin olive oil 2 cloves of garlic chopped in half 1 bunch of basil torn (but keeping a few leaves for decoration) 1 bunch of rosemary (rinse in cold water and keep it wet) Salt and freshly milled black pepper
Ingredients
  • 1.75 kg (3 ½lb ) free range chicken
  • 1 red pepper, de-seeded and cut into 2.5cm squares
  • 1 yellow pepper, de-seeded and cut into 2.5cm squares
  • 1 aubergine diced
  • 2 courgettes diced
  • 2 large tomatoes, skinned and cut into 4 pieces
  • 2 medium size onions, peeled and sliced 50g pitted black olives
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic chopped in half
  • 1 bunch of basil torn (but keeping a few leaves for decoration) 1 bunch of rosemary (rinse in cold water and keep it wet)
  • Salt and freshly milled black pepper
Instructions
  1. Preheat Oven to 220C/Fan 200/425F/Gas 7
  2. Arrange all the vegetables, olives and basil in a roasting tin. Sprinkle the garlic on top. Drizzle the olive oil and toss, making sure they all have a good coating. Season with salt and pepper.
  3. Place the chicken on top of the vegetables, having massaged it with some oil, and seasoned with salt and pepper. Add the bunch of wet rosemary on top.
  4. Place in the oven and cook for 30 minutes.
  5. Remove from the oven and toss the vegetables. Sprinkle a little extra oil on top of the chicken , if necessary.
  6. Reduce the heat to 200C/400F/Fan180/Gas 6) and return to the oven for a further 30 minutes. Make sure the chicken is totally cooked before removing from the oven and carving.
  7. Serve straight away with boiled rice or couscous to soak up the lovely juices.
  8. My Tip
  9. Do not wash the pepper, as it washes away their oil and the flavour. Just wipe them with a dry cloth.