John Myers
Oven Chicken Provence
The perfect oven chicken provence recipe with a picture and simple step-by-step instructions.
- 2 Kikok chicken breasts with skin
- 2 Kikok chicken thighs
- 6 Shallots
- 2 Garlic cloves
- 100 g Black olives
- 4 Discs Streaky bacon
- 8 Cherry tomatoes panicles
- 1 kg Waxy potatoes
- 200 ml Chicken broth
- 4 Sprigs of thyme
- 2 Bay leaves
- Salt pepper
- Peel the shallots and garlic, quarter the shallots lengthways and finely chop the garlic. Cut the bacon into fine strips, peel the potatoes and cut into wedges, wash the tomatoes and cut in half. Rinse the chicken and pat dry. Preheat the oven to 200 °.
- Fry the chicken in a pan with oil (first hot on the skin side). Remove, season with salt and pepper and place in a baking dish (skin side up).
- Briefly fry the shallots, garlic, olives, bacon, tomatoes, potatoes, 2 sprigs of thyme and bay leaves in the frying fat. Season with salt and pepper, mix in the baking dish under the chicken, add the stock and pour the remaining 2 sprigs of thyme on top.
- Braise in the oven for 35 minutes and grill for another 5 minutes on full heat.
- Bon appetit 🙂
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