Chicken Provencal Recipe Mary Berry Recipes

CHICKEN OLIVES PROVENçAL

Chicken Olives Provençal image

Chicken with a Provençal style filling and a tasty tomato sauce make a simple but sure-fire hit from Mary Berry.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 links good-quality pork sausage
1 ounce black olives, stoned and finely chopped
1 lemon, zest of, grated finely grated
1 tablespoon thyme, finely chopped
1 tablespoon sage, finely chopped
salt & freshly ground black pepper
8 boneless skinless chicken thighs
1 ounce parmesan cheese, coarsely grated
2 tablespoons dark soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon clear honey
2 teaspoons whole grain mustard
1 (14 ounce) can chopped tomatoes
1 bunch flat leaf parsley, to garnish

Steps:

Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat.
Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
Garnish with parsley and serve with herby crushed new potatoes.

Nutrition Facts : Calories 323.1, Fat 14.3, SaturatedFat 4.7, Cholesterol 135.9, Sodium 1016.9, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 36

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