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Provençal chicken

Ingredients 12
Servings 4


  • olive oil for frying
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 2
    celery stalks, chopped
  • 8
    chicken pieces
  • 250
    chicken stock
  • 45
    white wine
  • 60
    orange juice
  • 125
    seedless raisins
  • 16
    pitted black olives
  • salt and milled pepper to taste
  • fresh coriander to garnish


Heat oil and sauté onion, garlic and celery until glossy. Add chicken and a little extra oil, if necessary. Sauté chicken on both sides until browned. Add stock (use 1 stock cube) and wine, cover and simmer for 20 to 25 minutes. Add remaining ingredients, uncover and cook until tender. Serve with couscous or rice and fresh coriander.

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