Chicken Provençal
Ingredients
- 2½kg chicken, jointed (ask your butcher to do this)
- 8 garlic cloves, thinly sliced
- 200ml white wine
- 4 tbsp olive oil
- 1 tsp thyme leaves
- 10 ripe plum tomatoes, halved
- 1 tbsp tomato purée
- ½ tsp herbes de Provence
- 1 tbsp fennel seeds
- 500ml chicken stock
- 1 celery stick, finely diced
- 15 button or silverskin onions, or small shallots, peeled
- 285g jar chargrilled artichoke hearts, drained
- 100g pitted green olives
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