Poulet Saute aux Tomates

Sauté of chicken with tomatoes, herbs and garlic

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About


  • 625 g ( lb) ripe tomatoes, skinned, deseeded and chopped
  • 4 tablespoons chopped, fresh


Mix together the tomatoes, half the herbs and the garlic. Season with salt and pepper and set aside.

Dry the chicken pieces well with kitchen paper. Heat the oil in a large, heavy pan with a lid. Add the chicken pieces and brown on all sides. Transfer the breasts to a plate. Cover the pan, lower the heat to moderate and cook the legs/thighs for about 6 minutes. Return the breasts to the