Chicken Provencale

Ingredients (serves 4)

• 1 red capsicum, quartered, deseeded,
• 1 yellow capsicum, quartered, deseeded
• 1 tbs olive oil
• 1.5kg chicken thigh pieces, excess fat trimmed
• 2 brown onions, halved, cut into wedges
• 2 garlic cloves, thinly sliced
• 125ml (1/2 cup) white wine
• 1 x 660ml btl passata (tomato pasta sauce)
• 250ml (1 cup) chicken stock
• 8 sprigs fresh thyme
• 80g (1/2 cup) pitted black olives
• Mixed salad leaves, to serve

Method

1. Preheat grill on high. Place combined capsicum, skin-side up, under grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag. Set aside for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into thick strips.
2. Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a large baking dish. Repeat with the remaining chicken.
3. Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook for 2 minutes or until aromatic. Add the wine and cook for 2 minutes or until reduced by half. Add the capsicum, passata, stock and thyme. Season with salt and pepper.
4. Pour the sauce over the chicken. Bake for 45 minutes or until chicken is cooked through. Stir in olives. Serve with mixed salad leaves.

Notes

• 
  Freezing tip: Cool at the end of step 4. Label, date and freeze for up to 3 months. Thaw in fridge. Serving tip: For extra sides, serve mashed potato and crusty bread for mopping up the juices.

Ingredients (serves 4)

• 4 chicken breast fillets, trimmed
• 1/3 cup plain flour
• 50g butter, chopped
• 1 medium brown onion, finely chopped
• 1/2 cup dry sherry
• 400g can diced tomatoes
• 1/4 cup kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• Steamed potatoes and broccolini, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
2. Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
3. Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.
4. Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.