Chicken Provençale
Ingredients
- Ingredients
- 250 grams Cherry tomatoes
- 500 grams waxy potatoes
- 5 shallots
- 2 garlic cloves
- 6 sprigs thyme
- 1 chicken (oven-ready, 1.4 kg)
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- 2 Tbsps olive oil (plus more for the baking dish)
- 4 slices Bacon
- 3 Tbsps black, pitted Olives
- 2 bay leaves
- 300 milliliters Chicken broth
- 100 milliliters dry white wine
Preparation steps
Rinse and halve the tomatoes. Peel, rinse and slice the potatoes. The shallots and the garlic peel, cut the shallots into wedges and finely chop the garlic. Cut the bacon into small strips. Rinse the herbs and shake dry.
Preheat the oven to 200°C (approximately 390°F). Oil a baking dish large enough to hold all the ingredients.
Rinse the chicken, pat dry, divide into 8 parts, season with salt and pepper and lightly sprinkle with flour. In a large skillet, heat the oil and working in batches if necessary, saute the chicken pieces until golden brown. Remove and set aside. Put the bacon in the pan and saute until crispy. Add the potatoes, shallots, garlic, olives, herbs and bay leaf and saute briefly. Place the tomatoes, bacon, potatoes, shallots, garlic, olives, herbs and bay leaf into the baking dish. Place the chicken pieces in the dish, pour the broth and the wine into the dish, cover and bake until the chicken is cooked through, about 40 minutes. Remove the bay leaf and serve immediately.
