Provençals Chicken with Olives, Anchovies and Tomatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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.


For the Chicken

  • 2 cloves of garlic, sliced thinly
  • 1 tablespoon thyme, finely chopped
  • 1


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