This zippy tomato sauce with its olives, anchovies, and aromatic herbs brings all the heady flavours of Provence to the simplest of chicken dishes. It is best served with plain boiled rice, to soak up the delicious juice.
First make the sauce. Heat the oil in a pan and sweat the garlic and herbs for 5 minutes. Add the remaining sauce ingredients – the anchovies will dissolve in the heat – and simmer for 15 minutes. Taste and adjust seasonings.
While the sauce is busy simmering, prepare the chicken pieces. Mix the garlic with the herbs. With a sharp knife, make small slits in the flesh of the chicken and push herb-covered slivers of garlic deep into the cuts. Rub the skin with lemon juice and season to taste with salt and pepper. Heat the oil in a flameproof casserole and brown the chicken pieces. Pour over the hot sauce, cover and bake in a
© 1990 Joyce Molyneux. All rights reserved.