Chicken Stew Provençal Style is a dish that always reminds me of summer evenings spent in the South of France, even though I've never actually been there! I first encountered a similar recipe in an old, slightly dog-eared cookbook a friend brought back from her travels. I've adapted it over the years, streamlining the process for modern kitchens, and now, for the Thermomix®. The beauty of this stew lies in the interplay of flavors. The chicken, of course, provides the heartiness. Marinating it in garlic, white wine, and thyme not only tenderizes the meat but also infuses it with a bright, herbaceous aroma. The garlic adds a pungent kick, while the white wine lends acidity and depth. The thyme, a classic Provençal herb, brings a subtle earthiness. The plum tomatoes, grilled to intensify their sweetness and smokiness, form the base of the sauce. Tomato purée deepens the tomato flavor, while herbes de Provence, a blend of dried herbs like rosemary, oregano, and savory, adds a complex, savory note. Fennel seeds contribute a subtle anise-like flavor that complements the other herbs beautifully. The chicken stock provides the necessary liquid for the stew, and the celery adds a subtle vegetal note. Button onions offer a sweet and slightly pungent counterpoint to the richness of the sauce. The chargrilled artichoke hearts, with their smoky and slightly tangy flavor, add a touch of sophistication. Finally, the green olives provide a salty, briny burst that cuts through the richness of the stew. While the original recipe called for a lengthy stovetop simmering process, the Thermomix® can significantly simplify the preparation. For the marinade stage, you can use the Thermomix® to finely chop the garlic before adding the other marinade ingredients. For the sauce base, the Thermomix® can be used to sauté the tomato purée and herbs, ensuring even cooking and preventing sticking. While the recipe doesn't explicitly use the Thermomix® for the entire cooking process (the oven bake is crucial for even cooking and flavor development), it can be used to pre-chop vegetables and create a smoother sauce base. For a vegetarian or vegan version, you could substitute the chicken with firm tofu or chickpeas. Increase the amount of vegetables, such as mushrooms, zucchini, and bell peppers, to add more substance. Use vegetable stock instead of chicken stock. To adjust the flavor profile, consider adding a pinch of red pepper flakes for a touch of heat or a squeeze of lemon juice for brightness. Serve this stew with crusty bread, such as baguette or ciabatta, to soak up the delicious sauce. Polenta or couscous also make excellent accompaniments. A simple green salad with a light vinaigrette would provide a refreshing contrast to the richness of the stew. The stew can be made ahead of time and stored in the refrigerator for up to three days. The flavors will actually meld and deepen over time. It can also be frozen for longer storage. When reheating, add a little extra chicken stock or water if the sauce has thickened too much. This dish is perfect for a cozy weeknight dinner or a festive gathering.

Chicken Stew Provençal Style

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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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