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

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

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