Chicken Thigh Provencal
Chicken Thigh Provencal



  • 1 tbsp veg oil
  • 100g smoked bacon, chopped
  • 1 red onion, cut into eighths
  • 1 chopped courgette
  • 1 chopped aubergine
  • 4 chopped tomatoes
  • 3 chopped garlic cloves
  • 1 chopped red chilli
  • 500g passata
  • 100ml chicken stock
  • 450g chicken thigh fillets
  • Chopped parsley
  • 2 tsp herbes de Provence
  • Preheat the oven to 200C. Heat the oil in a large casserole and fry the bacon until crisp. Remove and set aside, then add the courgette, aubergine and onion to the pan to cook for 5 mins. Stir in the tomatoes, garlic, chilli, stock, passata and some seasoning, then reduce the heat and simmer for 5-7 mins.
  • Add the chicken thighs to the pan along with the bacon and herbes de Provence. Stir in half the parsley and mix well to coat the chicken. Add to the oven and cook - covered - for 30 mins, then leave to stand uncovered for 10 mins. Season with black pepper, scatter with parsley, and serve with crusty bread.
1 hr
4 serving

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