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Provencal tomato chicken

Name: Provencal tomato chicken
Cook time: 30 min
Yield: 4
Cuisine: Avignon, France

with roasted potatoes , almonds and tapenade mayo

Ready in around 30 mins

RECIPE FACT:

The name tapenade is from the French Provençal word for capers. The condiment gained popularity in the south of France, but ancient Roman texts suggest a similar spread in Italy thousands of years earlier.

Nutritional Info:

Energy: 3098kj (741Kcal)
Protein: 37g
Carbohydrate: 31g
Fat: 52g
Contains: Egg, Milk, Almonds, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE)
1. TO COOK THE POTATOES AND VEGETABLES:

Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 12-14 mins. Cut the mushrooms into halves then cut the roasted capsicum into 1 cm slices. Add to the oven tray, drizzle with a little oil, season with salt and pepper and cook for a further 6-8 mins.
2. TO PREPARE AND COOK THE CHICKEN:

Remove the marinated free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins on each side.
3. TO FINISH THE PROVENCAL CHICKEN:

Add the baby spinach and cook for 30-60 secs until wilted. Add the Provencal tomato sauce into the pan and cook for 2-3 mins until hot and the chicken is cooked through. Check and season to taste.
TO SERVE:

Divide the potatoes, mushrooms and capsicums between plates and top with the chicken in Provencal sauce. Add a few dollops of tapenade mayo and a sprinkle of Parmesan almonds.