With its beautiful flavour of herbs, capsicum and olives, this dish is a great example of Provencal cuisine. If you can’t find capsicum of different colours, don’t worry just use whatever you can find that looks good.
- 1 tbsp olive oil
- 8 chicken drumsticks, skin on
- 12 baby potatoes, peeled and halved or quartered if large
- 2 tbsp finely chopped rosemary leaves
- 1 onion, diced
- salt and freshly ground black pepper
- 3 capsicums of different colour, finely sliced
- 16 unpitted black olives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the olive oil in a wide, non-stick frying pan over medium-high heat. Add the chicken and cook until browned all over. You may need to do this in batches to prevent the pan from crowding. Add the potatoes and brown them for 2 minutes. Sprinkle the rosemary over and stir in the onion. Season with salt and pepper and cook for a few minutes before transferring to a wide baking dish. Reserve the frying pan. Bake the chicken for 25 minutes or until the chicken is cooked through.
Meanwhile, add the sliced capsicum to the reserved pan and cook over medium heat, stirring occasionally for 20 minutes or until tender.
Return the chicken and potatoes to the saucepan and stir in the black olives until all ingredients are warmed through.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
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