Crisp-skinned chicken thighs baked in a sauce of tomatoes, peppers, white wine, thyme and black olives. Serves 4.
1piece
1piece
3clove
1tbsp
8 bone-in, skin-on thighs1,200g
1tsp
150ml
1 tin400g
1tsp
pitted60g
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 3clove | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1,200g | 8 bone-in, skin-on thighs | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 150ml | — | — | |
| 8 | | 400g | 1 tin | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 60g | pitted | — | |
| 11 | | 10g | — | — |
Turn the oven to 190 °C (170 °C fan).
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the pepper on the chopping board.
Red pepper · 1 pieceCut it in half and pull out the stalk and seeds.
Lay the garlic cloves on the chopping board.
Garlic · 3 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Lay the chicken in the pan skin side down with the tongs.
Chicken thigh · 1,200 g
Sprinkle over the salt.
Salt · 1 tspFry over a medium-high heat for about 8 minutes, without moving them, until the skin is deep golden.
Lift the chicken into the ovenproof dish, skin side up, leaving the fat in the pan.
Add the onion, pepper and garlic and fry for about 5 minutes, stirring now and then, until soft.
Pour in the wine and let it bubble for about 2 minutes, scraping up the brown bits.
Dry white wine · 150 mlAdd the tomatoes.
Tinned chopped tomatoes · 400 gAdd the thyme.
Dried thyme · 1 tspAdd the olives and simmer for 2 minutes, stirring.
Black olives · 60 gSpoon the sauce around the chicken, keeping the skin uncovered so it stays crisp.
Using oven gloves, put the ovenproof dish in the oven.
Bake for about 35 minutes, until the skin is crisp and the thickest part of a thigh, away from the bone, reads 74 °C on a thermometer.
Using oven gloves, take the ovenproof dish out.
Tear over the basil leaves.
Fresh basil leaves · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 190 °C (170 °C fan).⏱ 15 min |
| 2 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 3 | White onionstep 2 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 4 | Halved white onionstep 3 | | Slice it thinly.⏱ 1 min 30sResultSliced Onion |
| 5 | Sliced Onionstep 4 |  | Put it in the small bowl.⏱ 10sResultSliced Onion |
| 6 | 1 piece | | Lay the pepper on the chopping board.⏱ 5sResultRed pepper |
| 7 | Red pepperstep 6 | | Cut it in half and pull out the stalk and seeds.⏱ 40sResultDeseeded red peppers |
| 8 | Deseeded red peppersstep 7 | | Cut it into thin strips.⏱ 1 minResultThinly sliced red peppers |
| 9 | Thinly sliced red peppersstep 8 | | Add it to the bowl.⏱ 10sResultCasserole vegetables |
| 10 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 11 | Garlicstep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Slice them thinly.⏱ 1 minResultThinly sliced garlic |
| 13 | Thinly sliced garlicstep 12 | | Add them to the bowl.⏱ 10sResultProvençal vegetablesused in step 19 |
| 14 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 15 | 1,200 g | | Lay the chicken in the pan skin side down with the tongs.⏱ 30sResultChicken thighs frying |
| 16 | 1 tsp | | Sprinkle over the salt.⏱ 10sResultSalted chicken thighs |
| 17 | — | | Fry over a medium-high heat for about 8 minutes, without moving them, until the skin is deep golden.⏱ 8 minResultBrowned chicken thighs |
| 18 | Browned chicken thighsstep 17 | | Lift the chicken into the ovenproof dish, skin side up, leaving the fat in the pan.⏱ 30sResultChicken thighs for the oven |
| 19 | Provençal vegetablesstep 13 | | Add the onion, pepper and garlic and fry for about 5 minutes, stirring now and then, until soft.⏱ 5 minResultSoft provençal vegetables |
| Chicken fatstep 18 | |||
| 20 | 150 ml | | Pour in the wine and let it bubble for about 2 minutes, scraping up the brown bits.⏱ 2 minResultVegetables and reduced wine |
| 21 | 400 g | | Add the tomatoes.⏱ 10sResultProvençal sauce base |
| 22 | 1 tsp | | Add the thyme.⏱ 5sResultHerbed sauce base |
| 23 | 60 g | | Add the olives and simmer for 2 minutes, stirring.⏱ 2 minResultProvençal sauce |
| 24 | Provençal saucestep 23 | | Spoon the sauce around the chicken, keeping the skin uncovered so it stays crisp.⏱ 30sResultChicken provençal to bake |
| 25 | — | | Using oven gloves, put the ovenproof dish in the oven.⏱ 10sResultChicken provençal to bake |
| 26 | — | | Bake for about 35 minutes, until the skin is crisp and the thickest part of a thigh, away from the bone, reads 74 °C on a thermometer.⏱ 35 minResultBaked chicken provençal |
| 27 | — | | Using oven gloves, take the ovenproof dish out.⏱ 10sResultBaked chicken provençal |
| 28 | 10 g | | Tear over the basil leaves.⏱ 20sResultChicken provençal with basil |
| Total Time | 1 hr 2 min | ||
| Nutrient | Per serving |
|---|---|
| 492kcal | |
| 62g | |
| 19g | |
| 4g | |
| 15g | |
| 5g | |
| 3g | |
| 1,124mg |
Crisp-skinned chicken thighs baked in a sauce of tomatoes, peppers, white wine, thyme and black olives. Serves 4.
What you’ll doYou will brown chicken thighs skin side down, make a sauce in the pan with onion, pepper, garlic, white wine, tomatoes, thyme and olives, then bake the chicken in it.
