Chicken sauté provençal

Name: Chicken sauté provençal
Cuisine: French
Ingredients: 75 g (2½ oz/scant ½ cup) Niçoise olives, pitted; 2 anchovy fillets in oil, rinsed, drained and finely chopped; Juice of ¼ lemon; 750 ml (1¼ pints/3⅓ cups) brown chicken stock or veal stock; 2 small bay leaves; 8 small artichokes (the smallest you can find); 8 spring onions (scallions), cut into 2.5cm (1in) lengths; 8 spring onions (scallions), cut into 2.5cm (1in) lengths; 1.5-2 kg (3 lb 3 oz-4½ lb) chicken, cut into 8 joints; 2 tbsp olive oil; 2 garlic cloves, cut into thin slices; 3 sprigs of thyme; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 16 small basil leaves, to serve; 4 firm ripe tomatoes, skinned, seeds removed and cut into 5mm (¼in) dice; 750 ml (1¼ pints/3⅓ cups) brown chicken stock or veal stock; 1 tbsp cornflour (cornstarch) (optional); 1 tbsp cornflour (cornstarch) (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

For me, this dish typifies the bright, fresh flavours of Southern France. Baby artichokes add a special flavour but you can use canned artichokes instead if you prefer. These don’t need cooking though, so just make sure to add them near the end, giving them just a few minutes to heat through before serving.

Ingredients

1.5-2 kg (3 lb 3 oz-4½ lb)

Europe
France
Provence
Main course
Gluten-free

Method

Season the chicken pieces liberally with salt and pepper. Heat the oil in a lidded sauté pan or shallow flameproof casserole dish (Dutch oven) over a medium heat. When the oil is hot, add the chicken pieces and fry for 8-10 minutes, turning occasionally, until golden all over.

Add the garlic, thyme and bay leaves. Cook for 2-3 minutes more until the garlic has softened. Remove the chick