Spend a night in Provence with this classic French recipe. The free range chicken is pan seared and cooked in stock and green olive sauce. The gratin is made with layers of zucchini, potato and cheese and baked until golden and delicious.
30 Minutes. A homage to the wonderful cuisine of Provence.
400g Australian free range chicken thigh
12 Sicilian green olives
2 large zucchini
1 large potato
1/2 cup grated tasty cheese
3 sprigs parsley
400ml Natural chicken stock
Preheat oven & prepare veg
Fill kettle with water and boil. Preheat oven to 220ºC on fan bake. Thinly slice the zucchini and potato, use a mandolin if you have one. Roughly chop the parsley.
Cut each thigh into 3 even pieces. Bring a fry pan with a lid to a medium to high heat with a drizzle of olive oil. Brown chicken for 2 minutes each side. Pour in stock, olives and season with salt and pepper. Cover with lid or foil and simmer on low for 25 minutes.
Using ramekins or baking dishes, layer the zucchini and potato with cheese, salt and pepper. Make sure to finish with cheese. Bake on middle rack in oven for 30 minutes.
Plate chicken with zucchini gratin.
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