A light casserole is ideal for the warmer months. Summer Chicken Provencal is flavoured with fresh summer vegetable and is cooked on the hob. No need to turn the oven on.
- Summer casserole
- Easy to prepare
- Fresh and tasty
- Family favourite
While in the summer months a slow cooked hearty stew is the last thing you want, that doesn’t mean that there is no place for a casserole. Summer chicken provencal is a great casserole for summer months. It takes just 30 minutes simmering on the hob to be cooked. It gets its name from the vegetable used which are common in Provencal cooking, but I make no claim to authenticity. I use fresh herbs when I have them, but dried thyme would also work. To keep with the style of cooking I have added olives to the ingredients list. Personally I don’t like cooked olives, so I leave them out. I prefer my olives served as pre-dinner nibbles with a glass of dry white wine or Sherry.
Although it would make a light meal in itself, I like to serve it with a little brown rice or new potatoes. That may have something to do with feeding two strapping lads who don’t think a meal is complete without a good helping of carbs.
Summer chicken provencal
- 4 chicken leg quarters
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 onion cut into wedges
- 8 clove garlic peeled and left whole
- 2 red pepper seeded and cut into chunks
- 2 medium courgettes halved lengthways and cut into chunks
- 250 ml chicken stock
- 4 tomatoes cut into wedges
- few sprigs fresh thyme
- 25 g pitted black olives optional
- salt and freshly ground black pepper
- Place the chicken on a plate. Sprinkle with the flour and season with salt and pepper. Turn the chicken over to coat in the flour and shake off excess.
- Heat 1 tbsp oil in a large frying pan. Fry the onion gently until just beginning to turn a golden colour, add the garlic and cook for 2 to 3 minutes.
- Add the pepper and courgette and continue to cook stirring occasionally for about 5 minutes until just softened and just beginning to colour.
- Transfer to a large saucepan or flameproof casserole.
- Add the chicken to the pan adding the remaining oil. Brown the chicken for 2 to 3 minutes each side. You may find this easier to do in two batches. Transfer the chicken to the casserole
- Sprinkle any remaining flour into the frying pan and stir well. Gradually pour in the stock stirring as you do so and bring to the boil. Then pour over the chicken.
- Add the tomatoes and thyme to the pan, cover and simmer gently for 20 to 25 minutes or until the chicken is cooked through.
- Stir in the olives if using. Transfer the chicken and vegetables to a serving plate and spoon the sauce over before serving.