Herb Chicken Provence

Serves 4   

Preparation: 1 hour 15 mins (Marinate overnight)

Cooking: One hour 15 mins

Ingredients:

8 x chicken thighs

2-4 glasses of red wine

100g tomato paste

Small sprigs of fresh thyme and marjoram (dried will do, tsp of each)

100ml red wine vinegar

Seasoning

2-3 tbs olive oil

500g of baby potatoes, or large potatoes, peeled and quartered (you can add more according to requirement)

3 x large red onions, peeled and cut into wedges

8 carrots, peeled and chopped thickly.



125ml water

AND THIS IS WHAT YOU DO…

1.  Pre-heat the oven to 200c/180c Fan/Gas Mark 6

2.  Take a plastic bag and put the chicken, wine, tomato paste, herbs, vinegar and season and mix together thoroughly. Leave to marinade for at least an hour or can be left in the fridge from the day before.

3.  Par boil the potatoes for a few minutes, drain.

4.  Put the olive oil into the base of a roasting tin and then put all the veg, mixed well into the tin.

5.  Now put the chicken thighs in amongst the vegetables, plus all the marinade juices.

6.  Cover with foil and bake in the oven for about half an hour, add more liquid if needed and baste the vegetables and cook for a further 15 minutes or so until the chicken is crisp and brown and the vegetables are soft.

7.  Serve with fresh petit pois.