This cheap and cheerful three step Southern French favourite never fails to impress at family dinners. Browned chicken pieces start as the base, which are reserved for later, pan then deglazed and the sauce is built in the same pan. We use our Olive Envy olives and fresh farm herbs for an extra layer of flavour. The anchovy fillets are optional, as is the red wine. But really, where’s the fun in that food adventure?
Ingredients
1 tablespoon vegetable oil
1 chicken (about 1.5 to 2kg), cut into eight pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups canned crushed tomatoes with their juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/3 cup black Olive Envy olives, such as NiÇoise or Kalamata, halved and pitted
2 anchovy fillets minced to a paste
1 tablespoon butter to finish the sauce
Method:
PART 1
In a heavy based casserole pan, heat the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until evenly browned. Remove the chicken from the pan.
PART 2
Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup over a couple of minutes. Add the tomatoes, rosemary, thyme, Olive Envy olives, minced anchovy fillets, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
PART 3
Add the chicken thighs and drumsticks and the resting juices. Heat to a low simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper and check seasoning. Add the butter and incorporate into the sauce just before serving.
SIDES on the side:
Works well with tried and tested mashed potatoes n’ steamed green beans, or our previous Gnudi recipe for something a little more refined! Want something a little closer to the dishes’ home? How about boiled new potatoes or a nice crispy plate of panisses (French chickpea flour fritters which look like perfect cut chips, crunchy on the outside and creamy in the middle, do remind me to give you the recipe!) And as we’re entering the summer months, wine wise, lets pair it with a lighter rose style. Or for the red devout, try a Côtes de Provence from the dishes’ birthplace 💃
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