Chicken Provencal

INGREDIENTS

  • 12 Dried Apricots
  • 2 tbspn Sherry
  • 20g Butter
  • 4 Chicken marylands
  • 2 cloves Garlic
  • 2 tbspn Tomato paste
  • 2 tbspn Thyme
  • 1 sprig Rosemary
  • 12 Green olives
  • 12 Prunes
  • 2 tbspn Flat leaf parsley
Print Recipe

Reconstitute apricots in Verjuice and sherry for one hour or microwave, covered, on defrost cycle for 4 minutes.

Heat oven to 180°C.

In frying pan, heat butter to nut brown and add one teaspoon Extra Virgin Olive Oil to inhibit burning. Pan-fry the chicken gently, to colour the skin. Remove from pan and place in baking dish. Saute garlic cloves in a pan gently, then when opaque add the tomato paste and fresh thyme and cook gently for 4 minutes. Add soaking juices from the apricots and the stock into the pan and reduce by about one-third (about 4 minutes).

Add the olives, prunes and apricots spread evenly around the dish and then pour over the chicken and place some baking paper on top, pressed close to the chicken.

Bake for 25 minutes, strain off the liquid and then rest chicken for 10 minutes. Bring the strained liquid to a boil, reduce it by half, and then pour it back over the chicken. Place on serving place and top with two tablespoons of chopped flat leaf parsley and a final drizzle of Extra Virgin Olive Oil.