Chicken Provencal

by Leah Halmagyi


  • 4 chicken Marylands (thigh with drumstick attached)
  • 1 brown onion, finely diced
  • 4 cloves garlic, sliced
  • 4 anchovy fillets
  • 2 Tbsp extra virgin olive oil
  • 2 tsp capers
  • ½ cup green olives, halved
  • 2 Tbsp vermouth
  • 1 cup chicken stock
  • 2 cups mixed baby tomatoes
  • 4 sprigs rosemary, chopped
  • ½ bunch basil leaves
  • salt flakes and freshly-milled black pepper


1 Set a large lidded saucepan over a moderate heat and sear the chicken Marylands until well-browned. Set aside. Fry the onion, garlic and anchovies in the same saucepan, with the olive oil for 4 minutes, until softened. Add the capers and olives and cook for 2 minutes.
2 Pour in the vermouth and stock and bring to a simmer, then return the chicken, reduce the heat to low, and cook gently for 10 minutes. Mix in the tomatoes and simmer for 5 more minutes, until the chicken is just cooked. Mix in the herbs, season with salt and pepper, then serve.