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	Podcast:		Recipe for the day
	Episode:		Chicken Provencal
	Category:		Arts
	Duration:		00:09:42
	Publish Date:		2018-05-24 06:01:07
	Description:		This is a lovely way to prepare a casserole, and depending on how you like it you can have it soupy or almost dry. It's up to you. I prefer it soupy. You will need 8 chicken thighs Vegetable oil for frying 5 finely chopped shallots 5 garlic cloves, finely chopped 1 stick of celery, chopped 1 Carrot, chopped 1 tablespoon tomato puree 1 400 g can chopped tomatoes 100 g black or green olives 180 ml dry white wine 1 teaspoon of Herbes de Provence 1/2 teaspoon salt 2 0r 3 sprigs of Thyme 1 Tablespoon chopped parsley Put chicken in a large bowl Combine shallots, garlic, wine and herbes and cover the chicken, rubbing in. Leave for 4 - 5 hours in the fridge Remove chicken from the marinade and fry the skin etc until brown Place in a casserole dish Fry the shallots, celery and carrot for 4 minutes and pour over the chicken along with the tomato puree, the rest of the marinade tomatoes and salt Add more herbs, thyme and parsley Cover and cook at 180 C, 350 F, Gas 4 for 30 minutes, then turn down to 170C, 325F, Gas 3 for another 40 minutes Before serving check the chicken for temperature - it should be at least 75C
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