Baked chicken with tomatoes and olives
Background
I love chicken Provençal, which is normally made with black olives. I didn’t have any, so I made it with green ones. Also, I used ready-mixed Herbes de Provence, which made this dish super easy to prepare. As far as I know, traditional chicken Provençal is a casserole, cooked on the hob, but I prefer baked to stewed chicken, so my version is cooked in the oven - I called it baked chicken with tomatoes and olives. Serve it with a crunchy salad and a mash or rustic roll.
Ingredients
- 8 chicken thighs and drumsticks
- 2 Tbsp olive oil
- 2 Tbsp Herbes de Provence
- ½ red pepper
- 1 onion
- 3 garlic cloves
- 1 glass of white wine
- 1 Lemon, zest & juice
- 1 handful of cherry tomatoes or 2 medium tomatoes, chopped
- 1 handful of green Olives, pitted
Instructions
- Preheat oven to 190°C.
- Put the chicken in a large baking dish and drizzle with oil. Scatter half of the herbs on top and season with salt and pepper. Bake in the oven for 20 minutes.
- Meanwhile thinly slice the red pepper, garlic and onion. Zest and juice the lemon.
- Take the dish out of the oven and scatter the chopped vegetables around the chicken. Pour over the wine, the lemon juice and add the zest & tomatoes. Scatter the remaining herbs over the dish.
- Bake for 25-30 minutes or until chicken is cooked through. Add the olives and cook for 5 more minutes .
- Serve warm.
Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Roast - Supper
- Cuisines: - French
- Occasions: - Dinner Party
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Sugar Free
- Skill Levels: - Easy
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