Chicken Provencal

Poulet à la provençal

This is made in a pressure cooker but alternatively can be made in an oven proof pan and finished with 30 minutes in the oven at approximately 200c.

General Steps

1. Set pressure cooker to ‘sear’ and Brown the Chicken in batches (2-3 mins per side), adding salt & pepper before setting aside

2. Lower temperature to sauté and add mixture of diced Onion, Garlic & Bacon, add additional olive oil if necessary - sauté for a few minutes until onion is softened

3. Deglaze with white wine and then add Cherry Tomatoes, Stock Cubes and Kalamata Olives and simmer

4. Season with Oregano, Rosemary, Tarragon, Thyme, Sage, Basil, Chili, Salt and Pepper

5. Return the Chicken to the pot, cook on high pressure for 12 minutes and then natural release (which will take approx 15 minutes)

6. Bring mixture to a simmer to reduce, Finish by mixing flour and water in a bowl then slowly adding the flour mixture to the pot, stirring.

7. Allow to rest (using Keep Warm) for approximately 10 minutes before serving

Reference Recipes

• https://snippetsofparis.com/chicken-provencal-recipe/

• https://vikalinka.com/chicken-provencal/

Main Ingredients

• 500g Chicken Thigh Fillets

• 4 slices bacon (diced)

• 1 onion (diced)

• 2-3 cloves garlic (crushed)

• 125ml white wine (Eg Chenin Blanc)

• 800g Tinned cherry tomatoes

• 2 chicken stock cubes

• 30g Pitted Kalamata Olives

• Flour (approximately 1/4 cup) mixed with equal amount water

Handy Spices

Assuming you’re using dried spices the following will work nicely, alternatively various fresh herbs can be bundled up in a bouquet garni

• Basil

• Oregano

• Rosmary

• Taragon

• Thyme

• Sage

• Crushed Chili

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Side Dish Options

• Green beans sautéd in butter