Chicken Provencal (GF)
by Toby Whatmoor
This is a great autumnal comforting dish to enjoy with friends or family. The chicken will fall off the bone. Either accompany it with seasonal vegetables or brown rice also works well.
1 tablespoon olive oil
6 chicken thighs on the bone
1 large onion, diced
3 cloves garlic, minced
1 teaspoon sugar
400g / 14oz can plum tomatoes
1 handful basil, torn & extra to garnish
2 dessert spoons marjoram, finely chopped
150ml / 5fl oz white wine
75g / 3oz olives, stones removed, roughly chopped
50g canned anchovy fillets, roughly chopped
1 tablespoon lemon juice
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
1. Heat the olive oil in a large pan and add the chicken. Brown until golden all over. Add the onions, garlic and sugar and sauté over a gentle heat for 8-10 minutes, or until the onions have softened.
2. Add the plum tomatoes and break down with a wooden spoon to give it a rustic feel. Add half the basil and all of the marjoram, white wine, olives and anchovies to the pan and cook for another 20 minutes uncovered, or until the sauce has reduced and thickened.
3. Transfer to a medium sized heatproof dish and cook in the oven for 40 minutes, or until the chicken is cooked through. Remove from the oven, stir through the lemon juice and garnish with the remaining basil. Serve straight from the dish with seasonal greens and new potatoes.