I’m so so happy … the house renovation is over and I can start cooking once again 
I’ve been waiting for that moment for weeks.
Tonight was an important night since I’ve cooked dinner in my new kitchen for the very first time Everything in the kitchen works well and it’s really great to be surrounded by beautiful new cupboards and kitchen appliances. Yet, I still feel a bit lost and it takes me a while to find things but I’m getting there:)
So what I’ve made is a lovely chicken provencale dish. I adjusted a recipe from The Complete Low -Fat Cookbook and I am very pleased with the final result. This is a simple dish that’s healthy, easy to prepare and marvelously tasty.
Happy healthy cooking & eating!
Chicken Provencale
Serves 2-3
chicken provencale by Asia Jo
You will need:
2 tbsp olive oil
6 chicken drumsticks
2 small onions, chopped
2 cloves garlic, pealed and halved
2 celery stalks, chopped
1/5 fennel, chopped
1/2 tsp chili flakes
1/3 cup white wine
1/4 cup chicken stock
2 tbsp tomato paste
1 can chopped tomatoes
1 tbsp ketchup
1/2 cup black olives
1 tbsp dry Provencal herbs
1 handful of basil leaves
1 spring of rosemary
salt & pepper to taste
Preparation:
Heat the oil in a saucepan over high heat, add the chicken pieces, cook for 4 minutes or until browned. Add the onion, celery, garlic and fennel. Cook for another 3-4 minutes. Add the wine, stock, chill flakes, tomato paste, tomatoes, ketchup, olives, dry and fresh herbs. Bring to boil, reduce the heat and cook covered for 1 hour, stirring occasionally. Season with salt and pepper to taste. Sprinkle more basil or flat parsley on top and serve with rice or pan-fried dauphine potatoes.
Yummy!
chicken provencale by Asia Jo
