Provencal Chicken

• chicken↗2½kg kg

  cut into pieces (ask the butcher to do this)

• garlic cloves↗8

  thinly sliced

• white wine↗200ml ml
• olive oil↗4 tbsp tbsp
• thyme leaves↗1 tsp tsp
• ripe plum tomatoes↗10

  halved

• tomato paste1 tbsp tbsp
• Herbes de Provence↗½ tsp tsp
• fennel seeds↗1 tbsp tbsp
• chicken stock↗500ml ml
• celery stalk↗1

  finely chopped

• young onions or silver onions↗15

  or small shallots, peeled

• canned sautéed artichokes↗285g g

  hearts, drained

• pitted green olives↗100g g

Step-by-step instructions

1. 1

   Transfer the chicken to a large bowl or pot and add the garlic, wine, 2 tbsp oil and thyme leaves. Season with 2 tbsp coarse salt and mix well until the meat is fully coated. Cover and chill for at least a few hours, preferably overnight.

2. 2

   Preheat the grill to high heat. Arrange the plum tomatoes on a tray cut side up, drizzle with the remaining 1 tbsp oil and grill for 15 minutes, or until slightly charred. Set aside.

3. 3

   Heat 1 tbsp oil in a large roasting pot or fire‑proof casserole. Return the marinated chicken pieces to the bowl and sear the chicken in batches for about 15 minutes, until the skin turns golden and crisp—be careful, the oil may splatter. Remove the chicken and discard the oil. Return the pot to the heat, add the tomato paste and cook for 2 minutes, then add the Herbes de Provence, fennel seeds, the remaining marinate and chicken stock. Bring to a boil, add the grilled tomatoes, then simmer over low heat for 20 minutes.

4. 4

   Preheat the oven to 160 °C/140 °C with convection (gas mark 4). Return the chicken pieces to the pot, stir to coat with the sauce. Sprinkle in the celery stalk, young onions and artichokes. Bring to a gentle boil, cover, then transfer to the oven and bake for 1 hour. Remove the lid and add the pitted green olives. Season to taste and let the dish rest for 15 minutes before serving straight from the pot.