Great for summer suppers, serve this delicious Provencale chicken recipe with a side of warm crusty bread.
Serves 4
Preparation time: 25 minutes
Cooking time: 1.5-2 hours
What You’ll need:
- 8 chicken thighs, or 4 chicken legs
- 2 tbsp flour
- 2 tbsp olive oil
- 12 shallots, peeled & left whole
- 250ml white wine
- 300ml hot water
- 1 tin haricot beans, drained & rinsed
- 1 tin chopped tomatoes
- 2 garlic cloves, crushed
- 2 tsp Herbs de Provence
- 2 wide strips orange peel
- Salt & freshly ground black pepper
To serve:
- 1 handful roughly chopped flat leaf parsley
- 2 tablespoons small black olives
What To Do:
- Preheat the oven to 180°C/Gas 4.
- Put the flour on a plate and season with salt and pepper. Roll the chicken thighs or legs in the flour to coat all over.
- In a large frying pan or oven proof casserole fry the chicken in the olive oil a few pieces at a time until it is golden all over. Remove the chicken to a plate and continue until they are all done.
- In the same pan, adding a little more oil if necessary, fry the whole peeled shallots until they are browning slightly. Add the crushed garlic and fry for 1 minute, taking care not to let it burn or it will turn bitter.
- Deglaze the pan by adding the white wine and stirring and scraping the bottom to release all the sticky caramelized bits.
- Return the chicken to the pan, along with the hot water. If you started browning the meat and shallots in a frying pan this is the time to transfer it to an oven proof casserole.
- Add the haricot beans, tinned tomatoes, herbs and orange peel and bring everything to the boil.
- Cover and cook in the oven for 1.5-2 hours, until the chicken is really tender and falling off the bone. Remove from the oven and scatter over the parsley or olives.
- Serve immediately with mashed potatoes, polenta or buttered couscous, or even chunks of bread torn from a crusty loaf.
Recipe from UKshallots.com