Chicken Provencal
A lovely french dish made with french herbs
Equipment
- 1 Skillet
- 1 Oven proof dish
Ingredients
- 4 pieces Chicken thighs (Skin on)
- 1 Onion (Cut into quarters)
- 2 tbsp Capers
- 3 tbsp Green Olives
- 1 Lemon (Cut into quarters)
- 4 cloves Garlic
- 1 cup White wine (200 ml)
- 2 tbsp Olive oil
- 1 tbsp French herbs (Or you can separately add basil, oregano, thyme, marjoram. Instead of marjoram I added tarragon. )
- Salt and pepper (To taste )
Instructions
- Season chicken thighs with salt and pepper.
- Put oil in the skillet and place the chicken thighs, skin side down. Fry till brown and skin has rendered (around 8 to 10 minutes). Turn the thighs over and fry on the other side for a few minutes.
- Put the chicken thighs in the over proof dish, skin side up
- Add the juices from the skillet.
- Add white wine, herbs, quarterd onions (or you can use shallots), olives, capers, quartered lemon and garlic cloves. Add more salt and pepper if needed.
- Place in the centre of a pre-heated oven (200 C or app 400 F) for one hour.
- Remove from oven after one hour and cool for 5 minutes.
- Serve with sour dough or french bread.
