Provençals Chicken with Olives, Anchovies and Tomatoes

Name: Provençals Chicken with Olives, Anchovies and Tomatoes
Yield: Serves 4
Cuisine: France
Ingredients: 2 cloves of garlic, sliced thinly; ¼ bottle of dry white wine; 2 tablespoons olive oil; 2 sprigs of marjoram; 1 tablespoon marjoram, finely chopped; 1 tablespoon thyme, finely chopped; lemon juice; 1 sprig of thyme; freshly ground black pepper; 8 cloves of garlic, chopped; 1 × 400 g/14 oz can tomatoes, chopped, and their juice; 6 basil leaves; 1.4 kg/3 lb chicken, quartered; 24 small black olives, pitted; 8 anchovy fillets, chopped; salt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

For the Chicken

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

Europe
France
Main course
Sauce
Mediterranean
Provence
Gluten-free

Method

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