Chicken Provencale

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The ingredient of Chicken Provencale

• 1 red capsicum quartered deseeded
• 1 yellow capsicum quartered deseeded
• 1 tablespoon olive oil
• 1 5kg chicken thigh pieces excess fat trimmed
• 2 brown onions halved cut into wedges
• 2 garlic cloves thinly sliced
• 125ml 1 2 cup white wine
• 1 x 660ml btl passata tomato pasta sauce
• 250ml 1 cup massel chicken style liquid stock
• 8 sprigs fresh thyme
• 80g 1 2 cup pitted black olives
• mixed salad leaves to serve

The Instruction of chicken provencale

• preheat grill on high place combined capsicum skin side up under grill and cook for 8 10 minutes or until charred and blistered transfer to a sealed plastic bag set aside for 10 minutes this helps lift the skin remove the skin from the capsicum and cut the flesh into thick strips
• preheat oven to 200u00b0c heat the oil in a large frying pan over medium high heat add half the chicken and cook turning occasionally for 5 minutes or until browned transfer to a large baking dish repeat with the remaining chicken
• add the onion to the pan and cook stirring occasionally for 5 minutes or until golden add the garlic and cook for 2 minutes or until aromatic add the wine and cook for 2 minutes or until reduced by half add the capsicum passata stock and thyme season with salt and pepper
• pour the sauce over the chicken bake for 45 minutes or until chicken is cooked through stir in olives serve with mixed salad leaves

Nutritions of Chicken Provencale

calories: 630 243 calories
calories: 27 grams fat
calories: 7 grams saturated fat
calories: 17 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 73 grams protein
calories: 296 milligrams cholesterol
calories: 777 25 milligrams sodium
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calories: nutritioninformation