Provencal Chicken
Provencal Chicken - The flavors and aromas of Southern France—straight from the oven
Healthy, because
Even smarter
Nutritional values
One portion already covers three quarters of the daily potassium requirement. The mineral supports the work of heart and muscles.
If you want to save some fat, remove the skin from the chicken breast - but only just before serving, as it is cooked with the meat to keep it tender and juicy.
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 1,502 mg | (38 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 183 mg |
Ingredients
- Ingredients
- 3 medium-sized Tomatoes (about 250 grams)
- 2 onions
- 2 garlic cloves
- 2 red Bell pepper (400 grams)
- 2 Tbsps olive oil
- 2 Anchovy fillet
- 300 milliliters Chicken broth
- 1 Chicken breast (with bone and skin, about 650 grams)
- 4 Sage
- salt
- peppers
- 12 green Olives (with pits)
- 3 stalks parsley
Kitchen utensils
Preparation steps
Rinse and stem tomatoes (if necessary).
Dip tomatoes in boiling water, then plunge in cold water and remove skins.
Quarter tomatoes, remove seeds and cut into large cubes.
Peel onions and cut into 1-cm (3/8-inch) cubes. Peel garlic and chop finely.
Rinse and quarter peppers, then remove seeds and ribs. Cut into large pieces.
Heat the olive oil in a roasting pan over medium heat. Sauté peppers until slightly softened, about 5 minutes.
Add onions and garlic. Cook, stirring, for another 3 minutes.
Meanwhile, using the flat side of a large knife, crush anchovies into a paste. Add anchovy paste and tomatoes to roasting pan. Sauté tomatoes briefly, then pour in broth and bring to a boil.
Carefully loosen the skin of the chicken breast. With your hands, gently push sage leaves underneath skin.
Season chicken breast with salt and pepper. Place on top of vegetables and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack until chicken is cooked through, about 40 minutes.
Five minutes before the end of the cooking time, add olives to pan. Remove chicken from the oven and season sauce with salt and pepper. Rinse parsley, remove stems and chop leaves coarsely. Sprinkle on top of chicken. Serve with roasted potatoes, if desired.
