Based on the southern French dish, this simple, one-tray recipe is bursting with Mediterranean sunshine, and from the hairy dieters not bursting with calories.
INGREDIENTS. Serves 6
12 chicken thighs
2 teaspoons olive oil
2 onions thinly sliced
2 garlic cloves crushed
400g can chopped tomatoes
2 tablespoons tomato puree
1 teaspoon white sugar
300ml chicken stock
2 teaspoons dried herbs de Provence
100ml red wine
1 red pepper cut into3cm chunks
1 yellow pepper
2 courgettes cut into 2cm slices
1 tablespoon cornflour
1 tablespoon cold water
salt and pepper
METHOD
Cut each chicken thigh in half. Season with salt, and lots of ground black pepper.
Heat the oil and fry the chicken in batches until lightly coloured. Add the onions, garlic, tomatoes, tomato puree, sugar, stock, herbs and wine, and stir well.
Bring the liquid to a simmer and cook for 10 minutes. Add the peppers and courgettes and bring back to a simmer. Cover the pan loosely with a lid and simmer gently for another 20 minutes until the chicken is cooked through.
Mix the cornflour and water together in a small bowl, then stir into the chicken mixture and simmer until the sauce has thickened.
Serve the chicken provencal served just as it is, with crusty bread, naan or rice.
Original recipe hairy dieters
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