Chicken Provencal
By CreateCookShare
4-6 serves
10 mins
30 mins
Ingredients
- 1kg drumsticks (or 8 thigh fillets)
- 350g artichoke hearts, ready to use
- 4 garlic cloves, finely chopped
- 2 green onions, finely sliced
- 4 tbsp extra virgin olive oil
- 250g punnet cherry or grape tomatoes, halved
- ½ cup mixed olives, pitted and coarsely chopped
- ½ cup chicken stock
- ½ cup white wine
- 2 springs fresh rosemary,
- 4 springs fresh thyme, stems removed
- Lemon wedges for serving
- Crusty Bread for serving
- Sea salt and freshly ground pepper
Method
- Preheat fan forced oven 200C.
- Season chicken with plenty of sea salt and pepper and add to a pan that that can also be transferred to the oven.
- Drizzle oil over chicken and sear for 5 minutes each side or until golden. Remove from pan.
- Add the olives, green onions and garlic and cook for 1 minute stirring continuously, then add the stock and wine and cook for a further 2 minutes.
- Return the chicken and its juices to the pan along with the tomatoes, artichokes, rosemary and thyme. Season to taste.
- Place into oven for 15 minutes. Remove rosemary and thyme stems leaving behind any leaves that have fallen off.
- Squeeze the juice of 1 lemon and serve with crusty bread. Optional to garnish with fresh parsley.