Chicken Provencal is a delightful dish that combines all the wonderful flavours from the region of Provence.
When plum tomatoes are in season in the summer months use them instead of the tinned variety.
Recipe for Chicken Provencal: -
Prep time: 10 minutes - Cooking time: 20 minutes
Serves 3
3 boneless, skinless chicken breasts, sliced 14oz(400g) of plum tomatoes 100g of water 1 tsp of tomato purée 1 tbsp of olive oil 10 pitted black olives, chopped 3oz(100g) of mushrooms, cleaned & sliced 1 dash of Tabasco (optional) 1 onion, peeled & finely chopped 2 garlic cloves, finely chopped 1 red bell pepper, de-seeded & diced 1 tsp of dried oregano Fresh basil leaves, torn
If you use fresh tomatoes for this recipe you will first need to remove their skins using boiling water,
click here to see how...
Place a shallow non stick saucepan over a low heat, then add the olive oil. When it's gently heated through add the chicken, season then fry for 5 minutes turning as required to ensure the pieces are sealed on all sides.
Remove the chicken from the pan and set aside; keep warm.
Keep the heat low than add the onion, pepper, garlic and mushrooms to the pan and sweat for 5 minutes with the lid on.
Then add the tomatoes, water, tomato purée, oregano and Tabasco. Increase the heat and bring close to the boil, then add the chicken and reduce the heat to low; add some seasoning and simmer half-covered for 8 minutes.
Next remove the lid and add the olives; simmer for a further 2 minutes uncovered, check the seasoning and alter if required.
Remove from the heat and sprinkle with the torn basil, then serve immediately.
Enjoy!
Serving Suggestions:
This Chicken Provençal recipe serves well with the following accompaniments.
