Chicken Provencal

Easy Chicken Casserole Recipe

This Chicken Provencal recipe is easy to make and packed full of lovely flavours. 

My recipe is a bit my idea, a little bit of Jamie Oliver and a bit from Nigella! 😉

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I'd defrosted some chicken with every intention of making a Tagine, and then realised I didn't fancy that! 

So, what to cook, what to cook? 

As there were olives, bell peppers and courgette in the fridge that needed to be used up, I made this up as I went along. 

Do you do that, make recipes up? 😀

The best dinners are made up of what you think goes and what you feel like eating.

Tinned Tomatoes

I will say, that you really do need good quality tinned tomatoes, otherwise the sauce will lack flavour.

I used tinned cherry tomatoes as they're lovely and sweet. If you're in the UK, I recommend Tesco Finest because the juice is nice and thick.

This would be an excellent dinner party dish, it's so easy to make. You could serve it with new potatoes and fine green beans to fancy it up a bit.

You might also like Chicken Cacciatore by Jamie Oliver.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken provencal, chicken provencal Nigella Lawson, Jamie Oliver

main

French

Yield: 4

Author: Jan Bennett

Chicken Provencal Recipe

Packed full of flavour and easy to make.

Prep time: 15 MinCook time: 1 H & 31 MTotal time: 1 H & 46 M

Ingredients

For the sauce

• 3 tablespoons of olive oil - divided
• 2 onions - sliced
• ½ a green bell pepper - sliced thinly
• ½ to 1 courgette (zucchini) - sliced then halved into half-moons
• 3 cloves garlic - finely chopped
• 1 tablespoon of capers - rinsed well and dried on kitchen paper
• a pinch or two of sugar
• 1 x 400g tin of cherry tomatoes
• a pinch of dried basil
• a pinch of dried thyme
• a pinch of dried oregano
• 150ml white wine
• a small handful of pitted green olives

For the chicken

• 6-8 skinless and boneless chicken thighs
• a dash of lemon juice
• black pepper to taste

Instructions

Preheat your oven to 180°C/350°F/or Gas 4

1. Heat the olive oil in a large pan, then add the onions, green pepper, courgette, garlic and capers.
2. Season with a pinch of salt, some pepper and one pinch of sugar - you can add another pinch later if you think the sauce needs it.
3. Pop a lid on and leave to sweat over a very low heat for about 8-10 minutes. Giving it a stir now and then.
4. Once the onions have softened, tip in the cherry tomatoes, basil, thyme and oregano, along with the wine and olives. Give it a few twists of freshly ground black pepper and a good stir.
5. Cook uncovered for another 20 minutes, or until the sauce has reduced and is much thicker.
6. You will have to stir regularly though to prevent the sauce from burning. When it's done, turn off the heat and put a lid on.

The chicken

1. In another large pan, heat another tablespoon of olive oil to seal the chicken for just a minute or two.
2. Put the chicken in an ovenproof dish and pour over the sauce you made. Give it all a good stir and put a lid on.
3. Cook in your preheated oven for one hour, by which time the chicken should be nicely cooked through, and the sauce will be lovely.
4. Once it's done, remove it from the oven and stir through a splash of lemon juice. Have a taste and adjust the seasoning - you might want a very tiny bit of salt, and perhaps another pinch of sugar.
5. Serve immediately with nice crusty bread for dipping and mopping.

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