Name: Chicken Stew Provençal Style
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: 5 Portionen
Ingredients: 2.5 kg chicken; 8 clove garlic; 200 ml white wine; 4 tbsp oil; 1 tsp thyme leaves; 10 piece ripe plum tomatoes; 1 tbsp tomato purée; 0.5 tsp herbes de Provence; 1 tbsp fennel seeds; 500 ml chicken stock; 1 piece celery stick; 15 piece button onions; 285 g jar chargrilled artichoke; 100 g pitted green olives; 2 tbsp salt

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This hearty chicken stew, inspired by the flavors of Provence, is a comforting and flavorful dish perfect for a family dinner or a festive gathering. The chicken is marinated in garlic, white wine, and thyme, then simmered with ripe plum tomatoes, fennel seeds, and artichoke hearts. I love how the combination of herbs and spices creates a rich and aromatic sauce that perfectly complements the tender chicken. It's a dish that can be easily prepared ahead of time, making it ideal for busy weeknights or special occasions. Serve it with crusty bread to soak up all the delicious sauce!

Ingredients (15 ingredients)

2.5 kg chicken
8 clove garlic
200 ml white wine
4 tbsp oil
1 tsp thyme leaves
10 piece ripe plum tomatoes
1 tbsp tomato purée
0.5 tsp herbes de Provence
1 tbsp fennel seeds
500 ml chicken stock
1 piece celery stick
15 piece button onions
285 g jar chargrilled artichoke
100 g pitted green olives
2 tbsp salt

Preparation (5 steps)

Marinate the Chicken

Place the 2½kg chicken in a large bowl or dish. Add 8 garlic cloves, 200ml white wine, 2 tbsp oil, and 1 tsp thyme leaves. Season with 2 tbsp salt and mix well until completely coated. Cover and chill for at least a few hours, preferably overnight.

Grill the Tomatoes

Heat grill to high. Arrange the 10 plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.

Sear the Chicken

Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin on the stovetop. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp – watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil.

Prepare the Sauce Base

Place the dish back on the heat, add the 1 tbsp tomato purée and cook for 2 mins, then add the ½ tsp herbes de Provence, 1 tbsp fennel seeds, remaining marinade and 500ml chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.

Combine and Bake

Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the 1 celery stick, 15 button onions and 285g jar chargrilled artichoke. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the 100g pitted green olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

Finished cooking? Great! 🎉

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Chicken Stew Provençal Style

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Description

Ingredients (15 ingredients)

Preparation (5 steps)

Marinate the Chicken

Grill the Tomatoes

Sear the Chicken

Prepare the Sauce Base

Combine and Bake

Finished cooking? Great! 🎉

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