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.

Serves 2 


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.

Cook chicken
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.

Cook gratin
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.

To serve
Plate chicken with zucchini gratin.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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September 27, 2017 by Timothy Ryder
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