Poulet a la Provencale
3 boneless chicken breasts (you can also use chicken thighs)
5 tablespoons extra virgin olive oil
2 tablespoons sunflower or rapeseed oil
500 g tomatoes (preserved or fresh)
1 tablespoon tomato puree
1/2 glass of dry white wine
100 ml chicken broth
1 clove of garlic
2 tablespoons oregano or Herbe de Provence mixture
1 bay leaf
20 olives (pitted)
Salt and pepper for seasoning
We marinate the chicken in advance according to our own taste and it is best to leave it in the fridge for a few days. Cut vegetables and marinated meat into larger pieces. Crush the garlic with salt. Fry the chicken and take it aside. Put vegetables and other ingredients in the pot in which we fried the chicken. We will also return the fried chicken. After 10 minutes of cooking, add the olives. Reduce the temperature and cook for another 10 minutes.
Enjoy your meal!