Ingredients:
- 4nos skinless boneless chicken joints ( Leg and thigh)
- 90 gms Shallots chopped
- 10 gms Fresh thyme leaves
- 12 gms Fresh rosemary chopped
- 10 gms Fresh parsley chopped
- 6 gms Fennel seeds
- 250 ml White wine
- 75ml Olive oil
- To taste Salt
- 15 gms Flour for dusting
- 125 ml Chicken stock
- 6-8nos Cherry tomatoes halved
- 8 nos Green olives pitted
- parsley for garnish
Method:
- Take a big bowl. Add joints of chicken. Combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil and marinade for 2-3 hours in the fridge.
- Take the chicken joints out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.
- Preheat the oven to 180C/365F
- In a large and deep pan brown chicken joints in 25 ml of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Take it off the pan and set aside.
- To the same pan, Add flour and sauté with oil till flour turns brown.
- Now add ½ of the marinade and cook for couple of minutes to release the brown bits until the sauce thickens. Then reduce the heat to medium.
- Add the rest of the marinade and stir, then add chicken stock, chicken joints, halved cherry tomatoes and olives, bring to a boil and move it to the oven.
- Finish it off in the oven uncovered for 25 minutes.
- The sauce should reduce by a third and will coat a spoon when tested for thickness.
Serve Chicken Provencal sprinkled with chopped fresh parsley with a side of rice or mashed potatoes.