Poulet sauté Pont du Gard

Name: Poulet sauté Pont du Gard (Provençal sautéed chicken)
Cuisine: French
Ingredients: 25 g/1 oz parsley, chopped; 1.5 kg/3 lb 8 oz chicken, cut into serving pieces; 6–8 sprigs fresh thyme, or 1½-2 teaspoons dried; 6–8 sprigs fresh thyme, or 1½-2 teaspoons dried; 6–8 slices unsmoked back bacon, one for each chicken portion; 6–8 slices unsmoked back bacon, one for each chicken portion; 1 large onion, roughly chopped; 2 cloves garlic, chopped; 3 large tomatoes, blanched, skinned, seeded and chopped; 400 ml/14 fl oz dry white wine; salt and ground black pepper; salt and ground black pepper; 200 g/7 oz black olives, stoned and halved

Provençal sautéed chicken

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1.5 kg/3 lb 8 oz chicken, cut into serving pieces
6–8

Europe
France
Provence
Main course
Gluten-free

Method

Wrap each chicken portion with a sprig of fresh thyme, or a pinch of dried thyme, in a slice of bacon. Secure the bacon with a wooden cocktail stick, ‘stitching’ it so that the stick lies along the side of the packet.

Put the olive oil in a wide flame-proof casserole over a medium heat and fry the portions on both sides until lightly cooked.

Add the onions, garlic and tomatoes,