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Provence-Style Chicken

80 Reviews
94% would make this recipe again

Braised chicken with tomatoes and olives.

Brining : 3 h Preparation : 15 min Cooking : 50 min
310 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly

Ingredients

resealable plastic bag
4 chicken legs, with back, skin removed 1.2 kg
1 clove garlic, finely chopped
2 tbsp olive paste 30 g
3 tbsp olive oil 45 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp Parsley and Garlic Base 15 mL
1/4 tsp cayenne pepper 1 g
aluminum foil
30 mini-tomatoes (cherry, miniature or grape) 2 cups
20 black olives 8 tbsp
1 tbsp extra virgin olive oil 15 mL
salt [optional]
ground pepper to taste [optional]

Before you start

The chicken must be marinated at least 3 hours before cooking.

Method

  1. Put the chicken legs in a resealable plastic bag. Finely chop the garlic then put it in a small bowl. Add the olive paste, olive oil, lemon juice, Parsley and garlic base, and cayenne pepper. Season with a little salt and pepper, then mix well. Pour the mixture into the bag, then seal it and turn it to coat the chicken with the marinade. Chill in the refrigerator at least 3 h to overnight.
  2. Preheat the oven to 190°C /375°F. Line a baking sheet or oven-proof dish with aluminium foil.
  3. Arrange the chicken pieces on the prepared baking sheet, then cook 35 min in the middle of the oven.
  4. Meanwhile, in a bowl, mix the mini-tomatoes and olives with the extra virgin olive oil. Add them to the chicken and cook an additional 15 min.
  5. Serve.

Nutrition Facts Table

per 1 Serving (200g)

Amount

% Daily Value

Calories

310

Fat

18 g

28 %

Saturated 3.7 g
+ Trans 0 g

18 %

Cholesterol

90 mg

Sodium

410 mg

17 %

Carbohydrate

4 g

1 %

Fibre

2 g

7 %

Sugars

1 g

Protein

30 g

Vitamin A

20 %

Vitamin C

13 %

Calcium

4 %

Iron

21 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Source of  :
Copper, Folacin, Magnesium, Omega-6, Vitamin B1, Vitamin C
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Excellent source of  :
Niacin, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 3 ½
Fats 2

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Members' Reviews

80 Reviews (75 with rating only ) 94% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
klarivi
january 28, 2012 | I would make this recipe again

Simple and quick, but still impressed the mother-in-law who dropped in unexpectedly! Skinless/boneless chicken thighs make the cooking faster. Will make again.

Useful 0
churchdore
august 26, 2010 | I would make this recipe again

Very yummy. I used boneless chicken instead and took about 15 minutes off the cooking time.

Useful 0
biscotti54
august 23, 2010 | I would make this recipe again

I found this dish quite easy to make but it still satisfied my needs for a european style of meal.

Useful 0
shoshi68
february 05, 2010 | I would make this recipe again

Delicious and tasty! Much appreciated.

Useful 0
Katharsis
april 05, 2009 | I would make this recipe again

Great recipe, simple to make and you get tasty and juicy chicken. We love this.

Useful 1

This recipe is in the following categories

Poultry | Main courses/Entrées | High Iron | Kosher | Halal | Diabetes-friendly | Bake | French

Top Reviews

View All Reviews
Katharsis
april 05, 2009 | I would make this recipe again

Great recipe, simple to make and you get tasty and juicy chicken. We love this.

Useful 1
klarivi
january 28, 2012 | I would make this recipe again

Simple and quick, but still impressed the mother-in-law who dropped in unexpectedly! Skinless/boneless chicken thighs make the cooking faster. Will make again.

Useful 0
churchdore
august 26, 2010 | I would make this recipe again

Very yummy. I used boneless chicken instead and took about 15 minutes off the cooking time.

Useful 0