Serves: 1

Chicken Provencale

FG 6 | CC 12

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Chicken Provencale

Warm, comforting and filling chicken dish!

  • Spray oil
  • 1 onion (chopped)
  • 1 red pepper (deseeded and diced)
  • 2 cloves garlic (crushed)
  • 500 g skinned chicken breast (cubed)
  • 125 ml dry white wine
  • 500 g juicy tomatoes (chopped)
  • 2 tbsp tomato puree
  • 1 small bunch parsley (chopped)
  • salt and freshly ground black pepper
  • 120 g white basmati rice (dry weight)
  1. Spray a large deep frying pan lightly with oil and place over a low to medium heat.
  2. Add the onion, red pepper and garlic to the hot pan and cook, stirring occasionally, for 6-8 minutes until tender.
  3. Add the chicken and cook for 5 minutes until browned all over.
  4. Pour in the white wine, turn up the heat and let it bubble away for a few minutes.
  5. Stir in the tomatoes and tomato puree.
  6. Season to taste and simmer for 15 minutes or so until the chicken is cooked through and the sauce reduces.
  7. Meanwhile, cook the rice according to the packet instructions.
  8. Stir the parsley into the chicken mixture and serve with the rice and a No-Check salad.