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Mediterranean chicken bake ( Provençal style)

5 garlic cloves, roughly chopped
2 onions, roughly chopped
8 pieces of chicken ( thighs and drumsticks)
5 tomatoes, cut into wedges, or a tin of chopped peeled tomatoes
1 lemon, skin and juice
3 anchovy fillets, minced
1 teaspoon fish sauce
1 cup chicken stock (try nomu)
100 ml white wine
Handful pitted kalamata olives
40 ml olive oil
Bunch Fresh rosemary
Bunch Fresh thyme
1 tsp sugar
Preheat your oven to 190 degrees celsius

Sprinkle the sugar over the chopped tomatoes.  Put the garlic, chicken, onion, tomatoes and olives in a roasting tin. Combine the anchovy, fish sauce, chicken stock and wine and drizzle over.  Finish it off with some rock salt and freshly ground pepper, some fresh rosemary and thyme and a good drizzle of olive oil.
Oven bake for an hour or till the chicken is cooked through.

Grill for a further 10-15 minutes and serve with cooked lentils.