Provençal Chicken with Olives and Tomatoes

Chicken thighs browned and simmered with tomatoes, black olives, white wine and herbs, with roast potatoes.

Ingredients

For 4 servings.

• 2 lb boneless skinless chicken thighs
• 1 1/2 lb baby potatoes, halved
• 4 tbsp olive oil
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup black olives
• 1 tsp dried thyme
• 1 sprig fresh rosemary
• 1/4 cup flat-leaf parsley, chopped
• 1 tsp salt
• 1/4 tsp black pepper

Method

1. Heat the oven to 425°F. Toss the potatoes with 2 tbsp of the oil and half the salt and roast for 30–35 minutes, turning once.
2. Season the chicken with the rest of the salt and the pepper and brown it in the rest of the oil, 4 minutes a side. Set aside.
3. Cook the onion in the same pan for 5 minutes, add the garlic, thyme and rosemary, then the wine, tomatoes and olives.
4. Return the chicken, cover and simmer for 20 minutes, until tender. Scatter with parsley and serve with the potatoes.

Diets and allergens

Nutrition per serving

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