Provençal Chicken Stew

This is a very easily made Provençal chicken stew that offers a lovely dash of Gallic panache for very little investment in time and money.

It can be made just using dried herbs alone, but fresh herbs, if available, would of course improve the flavour greatly. I usually add a sprig of rosemary and some lavender, and a couple of sage leaves as well, for good measure.

Some fresh vegetables (e.g. a bell pepper) can also be added, if desired.


  • 3 tablespoons of olive oil
  • 2 cups of water
  • 5-6 chicken thighs
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground black pepper
  • 2 medium red onions, chopped up
  • 5 cloves of garlic, chopped up
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 250g fresh tomatoes, chopped up
  • 500g potatoes, peeled and cut into quarters
  • fresh Provençal herbs, if available (optional)
  • Additional fresh vegetables, if desired (optional)


    Preparation method 


  • Heat up the olive oil in a large sauce pan. Add the fennel seeds and fry till they crackle.
  • Throw in the chopped onions and cook until browned. Then add the garlic and dried herbs, and cook for one more minute
  • Add the chicken pieces and brown on each side for two minutes.
  • Then add the chopped tomatoes (and any fresh herbs, if available) and cook for another five minutes.
  • Finally add the potatoes and water, and a little bit of salt to taste.
  • Bring the pot to the boil, then allow to simmer over a low heat until the potatoes are cooked. Some fresh vegetables (e.g. a green pepper) can be added at this stage, if desired.
  • Serve with crusty white bread.

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