Braised Chicken with Provençal Vegetables
A slow‑cooked chicken dish featuring fresh vegetables in a Provençal style. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Cherry Tomatoes
- 500 g waxy potatoes
- 5 shallots
- 2 Garlic cloves
- 6 sprigs Thyme
- 1 chicken (pre‑cooked, 1.4 kg)
- Salt
- Pepper (freshly ground)
- flour (for dusting)
- 2 tbsp olive oil
- 4 slices bacon
- 3 tbsp pitted black olives
- 2 Bay leaves
- 300 ml chicken broth
- 100 ml dry white wine
Instructions
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1.
Wash and halve the tomatoes. Peel, wash, and cut the potatoes into wedges. Separate the shallots and garlic; slice the shallots into half‑rings and finely mince the garlic. Cut the bacon into thin strips. Rinse the herbs and shake off excess moisture.
-
2.
Preheat the oven to 200 °C (Oven + fan).
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3.
Rinse the chicken, pat dry, divide into eight pieces, season with salt and pepper, and lightly dust with flour. In a pan heat the oil and brown the chicken pieces all around. Remove and set aside. Add the bacon to the pan and fry until crisp. Add the potatoes, shallots, garlic, olives, herbs, and bay leaves; sauté briefly. Transfer the mixture to an oiled, oven‑proof dish, top with the browned chicken pieces, pour in the broth and wine, cover, and bake for about 40 minutes. Serve immediately.
