Provencal Style Chicken
Over a year ago
4,481 views
Ingredients
- 18-20 chicken thighs skins on
- 8 tbsp flour for dredging
- 1 plastic freezer bag
- 10 tbsp olive oil
- 3 large onions chopped
- 1lb mushrooms sliced
- 3 garlic cloves crushed
- ½ pint white wine
- 1 pint chicken stock
- 6 tbsp tomato paste
- 1 tbsp fresh rosemary or 1 tsp dried rosemary
- 1 tbsp fresh thyme or 1tsp dried thyme
- Salt and pepper
Accompaniment
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Description
I've been serving this casserole at dinner parties since my university days. Its rich Mediterranean flavours are a crowd pleaser.
Method
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1
Pre-heat the oven to 350 F (180 C). Pat the chicken dry with a paper towel. Place the flour in the freezer bag, then take each chicken piece and place one at a time in the bag. Shake covering each chicken piece in flour and set aside. When all chicken is coated heat 2 tbsp oil in a non-stick pan. Brown the chicken in batches of 3 or 4 pieces - any more and they won't brown properly. You'll need to wash the pan and replace the 2 tbsp oil when the residue in the bottom of the pan darkens and burns. Once each batch is browned place it skin side up in one of 2 large casseroles capable of holding up to 10 pieces of chicken. When all the chicken is browned heat the remaining oil in a large heavy saucepan. Soften the onions taking care not to let them brown. Add the mushrooms and garlic. Cook for a further 5 minutes until they're soft. Add the wine, stock, tomato paste, herbs and season with plenty of salt and pepper. Bring to a boil. Divide the sauce between the two casseroles stirring gently to make sure the chicken pieces are thoroughly coated. Cover with foil if the casserole has no lid and cook in the oven for about 3/4 hour or until the chicken is tender.
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