CHICKEN PROVENCAL
This simple casserole will transport your taste buds to the Mediterranean.
SERVES 4
✣ 12 chicken thighs, boneless ✣ 2tbsp olive oil ✣ 4 garlic cloves, crushed ✣ 150ml (¼ pint) dry white wine ✣ 100ml (3½fl oz) chicken stock ✣ 1tsp oregano ✣ 4 sprigs fresh thyme ✣ 250g (9oz) cherry tomatoes ✣ 45g (1½oz) black olives, pitted ✣ 2tbsp sherry vinegar ✣ A few fresh basil leaves ✣ Cooked baby potatoes 1 Heat the oven to 180C/Gas 4. In a large, ovenproof saute pan, brown the chicken in half the oil. Then add the remaining oil, the garlic, wine, stock, oregano and thyme, and cook in the oven, uncovered, for 25 mins.
2 Stir the sauce and baste the chicken, then add the tomatoes, olives and…
