Chicken Provencal

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:

1. 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.
2. 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.
3. Preheat the oven to 180C/365F
4. 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.
5. To the same pan, Add flour and sauté with oil till flour turns brown.
6. 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.
7. 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.
8. Finish it off in the oven uncovered for 25 minutes.
9. 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.