Poulet a la Provencale
Serve 4-6
1 chicken
2 onions finely chopped
6/7 tomatoes
150g olives
3 garlic cloves, peeled and finely chopped
1 bouquet garni
A pinch of Cayenne pepper
1 shallots
1 red capsicum
1 green capsicum
5 tablespoons olive oil
Salt and Pepper
Serve with rice, potatoes or pasta
1 chicken
2 onions finely chopped
6/7 tomatoes
150g olives
3 garlic cloves, peeled and finely chopped
1 bouquet garni
A pinch of Cayenne pepper
1 shallots
1 red capsicum
1 green capsicum
5 tablespoons olive oil
Salt and Pepper
- Cut the chicken into pieces.
- Brown the pieces in a large saucepan with the olive oil.
- Remove the chicken from the pan and set aside.
- In the saucepan combine the chopped onions and the shallots with a pinch of salt.
- Cover and cook until translucent.
- In the meantime, clean the tomatoes and the capsicums and mince them.
- Combine the chicken pieces with the onions & shallots mix and all the ingredients.
- Add a bouquet garni, garlic,salt and pepper and the Cayenne pepper.
- Cover the pan and simmer over a low heat for about 1 hour.
- Add the olives 15 minutes before the end.
Serve with rice, potatoes or pasta