This seriously delicious French meal brings together the flavours of Southern France - tomatoes, garlic, thyme and olives. If you have a baby in the house, you can puree a little serving to give her a taste of Provence too.
1 tablespoon olive oil
¼ cup plain flour, for dusting
4 chicken marylands
2 red capsicums, sliced into 1-2cm strips
8-12 small golden shallots, peeled
4 cloves garlic, sliced
1 x 400g tin chopped tomatoes
1/2 cup chicken stock or water
4-8 sprigs fresh thyme, plus extra to serve
1/2 cup Kalamata olives
Potato mash, to serve
- Serves 4
Preheat oven to 170°C.
Heat the oil in an ovenproof casserole dish (ensuring the chicken will comfortably fit). Lightly dust the chicken in flour and cook over medium heat until golden on both sides. Remove the chicken and set aside.
Transfer the capsicum, shallots and garlic to the casserole dish and cook over low heat for 5-10 minutes until softened and just starting to colour. Stir through the tomatoes and stock. Return the chicken to the casserole dish, spoon some of the sauce over the chicken, and add the thyme.
Cover with a lid and cook in the preheated oven for 40 minutes. Remove from oven, baste the chicken with the sauce, scatter over the olives and cook, uncovered, for a further 10-20 minutes or until very tender.
Garnish with extra fresh thyme (if liked) and serve with mash.