Provençal Chicken with Basil & Buttered Potatoes Recipe

Ingredients

1150g chicken thighs & drumsticks
1 onion
2 garlic cloves
1 red pepper
1 tsp dried oregano
A handful of rosemary
80g Kalamata olives
400g chopped tomatoes
800g potatoes
45g butter
300g rainbow chard
1 lemon
A handful of basil
1 tbsp olive oil
200-400ml water
Sea salt
Freshly ground pepper
4 tbsp cold water (optional)

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Method

1. Warm a large frying pan (or casserole, if you’re braising the chicken on the hob) for 2 mins, then add 1 tbsp oil and add the chicken thighs, skin-side down. Fry for 6 mins then turn over and fry for a further 4 mins. Lift the chicken thighs out into a bowl and add the drumsticks in. Fry for 5 mins then turn over and fry for 3 mins. Lift the drumsticks out and place them into the bowl with the thighs. The chicken should be golden brown.

2. While the chicken is cooking, peel and finely chop the onion. Peel and thinly slice the garlic cloves. Halve the pepper and scoop out the seeds. Chop into bite-sized pieces. From this point follow the method for the slow cooker or the hob.

3. In the Slow Cooker: Tip the chicken thighs and drumsticks into a 3½ ltr slow cooker. Add in the onion, garlic and pepper. Sprinkle in 1 tsp oregano and drop in the rosemary sprigs. Add the olives. Pour in the tin of chopped tomatoes and 200ml water. Add a good pinch of salt and pepper. Stir, then pop on the lid. Set the slow cooker to medium and cook for 8 hrs. For a faster stew, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

4. When the chicken has 30 mins left to cook, scrub and slice potatoes into bite-sized pieces so they’re all roughly the same size. Pop them in a pan and cover with cold water. Add a pinch of salt and bring to the boil, then turn the heat down and simmer the potatoes for 8-12 mins till the potatoes are tender when pierced with a knife. Drain and place them back in the pan. Add the butter and some salt and pepper, then toss gently. Pop the lid on to keep warm while you finish the chicken.

5. Shred the rainbow chard leaves and stalks, discarding any dry tips. Zest the lemon into a small bowl and cut the lemon into wedges.

6. When the chicken is cooked, add the chard and lemon zest to the slow cooker and gently stir. Place the lid back on or 5 mins to wilt the chard.

7. Taste the chicken and add more salt and pepper if you think it needs it. Divide the Provençal chicken between 4 warm bowls and serve with the buttery new potatoes. Tear over the basil leaves and serve with a wedge of lemon each to squeeze over.

8. On the Hob: When both batches of chicken are browned, lift them out of the pan and pop in a bowl. Add 4 tbsp water to the pan then add the onion. Fry on a medium low heat, stirring now and then, for 8 mins till softened and lightly coloured. Add the garlic and pepper and cook for 2 mins.

9. Add the chicken back to the pan, along with any resting juices from the plate. Sprinkle in 1 tsp oregano and drop in the rosemary sprigs. Add the olives. Pour in the tin of chopped tomatoes and 400ml warm water. Add a good pinch of salt and pepper. Stir, then pop on the lid.

10. Simmer on a medium heat for 1 hr till the chicken is tender and the sauce thickened and reduced slightly. Stir every now and then and if the sauce is looking dry, turn the heat down and add a splash or 2 of water.

11. When the chicken has 30 mins left to cook, scrub and slice the potatoes into bite-sized pieces so they are all roughly the same size. Pop them in a pan and cover with cold water. Add a pinch of salt and bring to the boil. When the water is bubbling, simmer the potatoes for 8-12 mins till the potatoes are tender when pierce with a knife. Drain and place them back in the pan. Add the butter, some salt and pepper then gently toss. Pop the lid back on to keep warm while you finish the chicken.

12. Finely shred the rainbow chard leaves and stalks. Zest the lemon into a small bowl and set aside. Cut the lemon into wedges.

13. When the chicken is cooked, add the chard and lemon zest and stir. Place the lid back on or 5 mins to wilt the chard.

14. Taste the chicken and add more salt and pepper if you think it needs it. Divide the Provençal chicken between 4 warm bowls and serve with the buttery potatoes. Tear over the basil leaves and serve with a wedge of lemon each to squeeze over.