Chicken Provencal

  • 12 boneless chicken thighs
  • 1 teaspoons sunflower oil
  • 2 medium onions thinly sliced
  • 2 garlic cloves
  • 400g can of chopped toms
  • 2 table spoons tomato puree
  • 1 teaspoon sugar
  • 300ml chicken stock (using 1 stock cube)
  • 2 heaped teaspoons dried herbs de provence
  • 100ml read wine
  • 1 large red pepper cut into 3cm chunks
  • 1 large yellow pepper cut into 3cm chunks
  • 2 medium courgettes trimmed and cut into 2cm slices
  • 1 table spoon cornflour
  • black pepper
  1. Trim the fat of the chicken thighs
  2. Fry the chicken over medium high heat for 2-3 mins
  3. Add the onions, garlic, tomatoes, tom puree, sugar, stock, herbs and wine
  4. Bring to a gentle simmer and cook for 10mins stirring occasionally
  5. Add the peppers and courgettes cover and simmer for further 20mins
  6. Mix the cornflour with small amount of water until smooth
  7. Stir in and cook for 1-2mins until the sauce has thickened.
  8. Serve with a small portion of rice.