Roasted Chicken Provencale

Escape to Provence in the same way as this dish successful in the same way as olives, tomatoes and capsicums.

The ingredient of Roasted Chicken Provencale

• 500g truss tomatoes cut into thick wedges
• 2 red capsicums thickly sliced
• 1 brown onion halved cut into thin wedges
• 2 tbsp olive oil
• 2kg summative roomy chicken cut into 10 pieces
• 2 tbsp tomato paste
• 2 garlic cloves finely chopped
• 1 tsp fennel seeds crushed
• 375ml 1 1 2 cups massel chicken style liquid heap
• 125ml 1 2 cup white wine
• 6 large lively marjoram sprigs
• 160g 1 cup sicilian green olives
• potato pave see related recipe to minister to
• contaminated salad leaves to promote

The Instruction of roasted chicken provencale

• preheat oven to 200c place the tomato capsicum and onion in a large flameproof roasting dish grow oil and toss to combine season roast for 25 minutes or until softened slightly
• meanwhile season the chicken when salt and pepper heat a large non stick frying pan higher than high heat cook half the chicken skin side down for 2 minutes or until spacious golden position and cook for 2 minutes transfer to a large plate repeat behind the remaining chicken
• grow the tomato paste garlic and fennel to the tomato union and disturb to combine pour beyond the heap and wine summit zenith afterward the chicken and half the marjoram roast for 40 minutes or until the chicken is tender
• transfer the chicken to a platter cover loosely considering foil place roasting dish exceeding high heat simmer stirring often for 10 minutes or until reduced slightly disquiet in the olives and unshakable marjoram pour on the chicken support later potato pave and mixed salad leaves

Nutritions of Roasted Chicken Provencale

calories: 411 08 calories
calories: 26 grams fat
calories: 6 grams saturated fat
calories: 9 5 grams carbohydrates
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calories: 31 grams protein
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