French · Dinner
Braised Chicken with Tomatoes and Olives
Poulet à la Provençale
The sun-drenched chicken of southern France, jointed chicken braised in white wine with tomato, olives, anchovy and herbes de Provence.
$$
25 minsPrep
55 minsCook
1 hr 20 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
28gFat
58gCarbs
8gSugar
4gFiber
820mgSodium
95mgChol
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Instructions
1
Prep
Pat chicken dry, season with 0.5 tsp salt and pepper. Slice onion and garlic. Skin and chop fresh tomatoes. Peel orange zest in 2 strips. Chop anchovies, pit olives, drain capers. Measure stock, wine, herbs. For rice: soak saffron in 1 tbsp hot stock 5 mins, zest and juice lemon. For courgettes: slice lengthways into 1cm planks, grate garlic.
2
Sear
Heat 1.5 tbsp oil in a medium heavy casserole or large pan over medium-high heat. Brown chicken skin-side down 5–6 minutes until deep golden, flip and sear 2–3 minutes. Transfer to plate. Chicken should be golden on all sides.
3
Build
Reduce heat to medium, add onions, sauté 5 minutes until soft. Add garlic, cook 1 minute. Stir in tomato paste, anchovies, herbes de Provence, cook 2 minutes until fragrant. Pour wine, scrape base clean, reduce 2 minutes. Add fresh and tinned tomatoes, stock, orange zest, thyme, bay.
4
Braise
Return chicken skin-side up, nestle into sauce. Cover, braise at 170°C for 30 minutes until cooked through. While braising cooks, heat 0.5 tbsp oil in a small pan, toast rice 1 minute, add saffron liquid, lemon zest, remaining stock, bring to boil, cover and simmer very low 15 minutes, rest 10 minutes, fluff and stir in lemon juice.
5
Simmer
Fold olives and capers into braised chicken, simmer uncovered 8 minutes until sauce is glossy and coats a spoon. While simmering, toss courgette planks with 1 tbsp oil, grated garlic, 0.25 tsp salt, griddle on high heat 2–3 minutes per side until charred and tender.
6
Finish
Discard orange zest, thyme, bay from chicken. Drizzle courgettes with 0.5 tsp lemon juice, scatter mint. Scatter basil and parsley over chicken.
7
Plate
Arrange chicken on plates with sauce spooned over. Set saffron-lemon rice and griddled courgettes alongside. Serve immediately while chicken and courgettes are warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz / 1 whole) chicken
- 0.5 large brown onion
- 3 garlic cloves
- 2 medium ripe tomatoes
- 100g (3.5 oz / 0.5 can) canned chopped tomatoes
- 1 tbsp tomato paste
- 125ml (0.5 cup) dry white wine
- 250ml (1 cup) chicken stock
- 75g (2.6 oz) Niçoise olives
- 2 anchovy fillets
- 1 tbsp capers
- 0.5 medium orange
- 0.75 tsp herbes de Provence
- 3 sprigs fresh thyme
- 1 bay leaf
- 10g (small handful) fresh basil
- 3 tbsp flat-leaf parsley
- 3 tbsp olive oil
- 1 tsp sea salt
- 0.25 tsp black pepper
- 175g (6.2 oz) long-grain white rice
- 0.25 tsp saffron threads
- 0.5 medium lemon
- 1.5 medium zucchini
- 0.5 tbsp fresh mint