Delicious chicken provencal: an easy, hearty casserole with a summer taste for all seasons
There are plenty of regional variations of this classic chicken and mushroom dish, but I particularly like this version.
Chicken is an excellent source of protein, selenium, and vitamins B6 and B3, and it’s a meat that’s relatively low in saturated fat (especially when the skin is removed).
White wine is optional in this traditional French casserole recipe.
Preparation time: 10 minutes before cooking
Cooking time: 1¼ hours
Serves: 2
Ingredients:
2 free-range chicken quarters or chicken breasts
8 medium-sized mushrooms (type is your choice)
4 shallots
4 medium tomatoes
1 red pepper
1 yellow pepper
2 cloves of garlic
100ml white wine
Extra virgin olive oil
2 teaspoons of fresh basil OR
4 sprigs of fresh thyme
Handful of pitted black olives
(Optional extra: steamed vegetables)
Method:
1. Slice up the mushrooms and peppers. Peel and chop up the tomatoes, finely chop up the shallots and olives, and crush the garlic
2. Heat up two tablespoons of olive oil in a pan on a medium heat and sauté the shallots and garlic for two minutes
3. Stir in the tomatoes, peppers and mushrooms
4. Bring to a simmer then add in the wine, if desired, and place in a casserole dish with the chicken and basil or thyme
5. Bake at 190C/375F/Gas Mark 5 for 1¼ hours
6. Stir in the olives and…voila! Chicken Provencal (or your genuine Provençal)
7. Serve alone or with steamed fresh vegetables
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