Chicken Provencale ……from Stephanie Alexander
Perfect to warm up a cold and winter’s Saturday night or Sunday lunch .Don’t be put off by the length of ingredients; it will take five minutes to whip up. Make sure you cook ahead of time and you can sit back with a glass of wine in front of the fire and relax with Vanity Fair. What more do you want in cold old June?
You need for 4
Chicken pieces for 4
2 red capsicums
2 yellow capsicum
1 can 400g tinned tomatoes
2 anchovies
Bunch parsley
About 20 large black pitted olives
2 tabs olive oil
I onion
4 garlics or more
½ cup white wine
I bay leaf
Sprig of thyme
4 Small zucchini Throw the capsicums into oven to roast then when lovely and burnt
·Peel, deseed and slice thickly and set aside for later
·Chop the parsley
·Chop the olives roughly, they like it
·Pop on the Gucci sunglasses and chop the onion
·Chop zucchini into chunks
·Ditto garlics
·In a bowl mix anchovies with the parsley and olives
·Heat oil and brown the chicken pieces tillas brown as Lindsay Lohan.
·And set aside for a little rest while you
·Sauté the onions and garlics
·Now you can add the chicken pieces on the top so that they sizzle
·Pour over the wine
·Pour a wine for you too
·Add the tomatoes, the Bay leaf and thyme
·Then pop in the oven at 180 or on stove for about 45 mins with lid on to cook away
·Time to make some mashed potatoes to go with it .Yum
·When the chicken is cooked after about 45 mins add the capsicum and zucchini and whack back in the oven for about another 10 mins until zucchini just cooked
·To serve add the piece de resistance; the olive/anchovy mix and watch as it melts on top
Warm and heartening and oh so French…C’est bon.
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