Chicken and potato provencale

This hearty winter meal can be made in one pot. Just prepare the ingredients and take it easy while your stove or oven does the work.

Preparation Time

10 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 8 chicken thigh fillets, trimmed and halved
• flour, for dusting
• salt and cracked black pepper
• 1 onion, sliced
• 3 garlic cloves, crushed
• 2 1/2 cups (625ml) chicken stock
• 3/4 cup (180ml) white wine
• 4 thyme sprigs
• 8 slices (120g) pancetta, cut into strips
• 6 chat potatoes, halved
• 1/2 cup whole green olives

Method

1. Toss the chicken in a little flour, salt and pepper, and shake off excess.
2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.
3. Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.
4. Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.

Notes & tips

• This dish freezes well (in an airtight container) for up to 3 months. To thaw, place in the fridge overnight.