Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Herby tomato, garlic and olive braise — France.
Equipment: Wide pan or casserole with lid
Measures and names
Ingredients
- 8 chicken thighs, bone-in
- 1 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves, crushed
- 1 x 400g tin chopped tomatoes
- 100 g olives
- 1 tbsp herbes de Provence
- Salt, pepper and fresh basil
Method
- Heat the oil in a wide pan and brown the chicken well on both sides. Remove.
- Cook the onion for 5 minutes, then add the garlic and herbes de Provence for 1 minute.
- Stir in the tomatoes and olives, return the chicken skin-side up, and season lightly — the olives bring salt.
- Partly cover and simmer for 30 minutes, until the chicken is tender and the sauce rich. A strip of orange zest in the sauce is a lovely Provençal touch.
- Taste, scatter with basil, and serve with a green salad or roasted Mediterranean vegetables.
Swaps and tips
A strip of orange zest in the sauce is a lovely Provençal touch. Serve with ratatouille or a green salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 8 g | 3 g | 22 g | 362 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
