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Provencal Chicken with Olives in White Wine
Simple artisan food for the season. Full of all you need for autumn. (oh and a great one for the 1st date)... Worked every time for me! ;-).
Ingredients
At a glance
Categories
Serves
4
- for four people.
- 8 mixed pieces of chicken depending on finances.
- 1/2 a pint of black olives. unpitted and not in brine.
- 1/2 bottle of southern french wine (sec).
- 50g of butter.
- red camargue rice(if you got the money) or 24 new potatoes. Again change according to finance.
- Green beans 500g.
- A small bunch of Parsley.
- 1 bulb of garlic.
- 1 table spoon of herb du provence.
- Salt and black pepper.
Method/steps
- Melt the butter in a large cooking pot.
- Place the chicken into the pot and keep on a high heat turning all the time.
- Add the salt, black pepper and herbs to season.
- Keep turning until skin brown, then add half of your allocated wine.
- Wait until the wine is cooked off, then add olives and keep turning for a couple of minutes, then add the rest of the wine and turn the heat down to simmer for 5 minutes.
- Now top up with water so the chicken is just covered, add the garlic which you have by now finely chopped and allow to cook for another half an hour.
- In this time, prepare your potaotes/rice and your green beans. If using rice then one cup of rice to 1 and a 1/2 cups of boiling water in a pan and simmer for 20 minutes. if not then Steam both potato's and green beans in the same steamer giving the potato's around 15 to 20 minutes and the green beans no more than 10.
- Parsley and a bit of butter for the potatoes and hey presto.
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