We visit Provence in October every year and stay with our great friend Archie who has a lovely house in St Pierre De Vassols very close to Mont Ventoux. (One of the stages of the Tour De France). While we are there we spend a lot of the time drinking their excellent wines, eating in restaurants around the area and visiting the markets buying local produce and cooking it. This year was no exception we had a great time!!!
We thought that it might be a nice idea to post some of the Provence style recipes that we have developed during our trips. Winter is a relaxing time for us after our extremely busy season which starts in March and finishes in October. We love to experiment with the foods from this area of France and other countries that we will be visiting, so we hope that you will try and enjoy the recipes that will follow. Here is our first one.
Two chicken legs - skin on, boned
Two chicken wings
For the sauce
Olive oil for frying.
1 Medium onion - sliced
2 Cloves of garlic - crushed
2 tsp Herbes de Provence
1 Glass (150ml) white wine
Half a chicken stock cube, crumbled finely
1 Beef tomato - chopped roughly
2 Anchovy fillets finely chopped
8 Black olives - pitted
2 Heaped tsp of capers
1 Lemon, half of it juiced and half in wedges.
Salt and freshly ground black pepper.
Season your chicken pieces with black pepper, a little salt, and one
of your teaspoons of Herbes de Provence.
Now fry them briskly in a good non-stick pan over medium heat, turning them
regularly until they are browned all over and cooked through.
Pop the chicken into an oven set at 100ºC to keep warm.
Pour off most of the fat from the pan and fry the onions until golden.
Reduce the heat and add the garlic and herbs, add the crumbled stock.
Now add the wine, tomato, anchovy, black olives and capers and stir.
Simmer until the sauce has reached the desired consistency, about 8/10 minutes.
Squeeze in the lemon juice at the end. Check for seasoning and add if required.
Spoon the sauce onto two warmed dinner plates.
Arrange the crispy chicken on top.
Serve with lemon wedges to squeeze over when you are about to tuck in.
This recipe is great served with a crispy baked potato and a green vegetable.
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