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Chicken olives provençal

Mary Berry from Good Food Bites
Chicken with a Provençal style filling and a tasty tomato sauce make a simple but sure-fire hit from Mary Berry

Chicken olives provençal

Method

1. Set the oven to 190°C/gas 5. To prepare the stuffing slit each sausage skin lengthways and remove the meat. Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.

2. Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.

3. Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.

4. Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.

5. Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.

6. Garnish with parsley and serve with herby crushed new potatoes.

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Serves: 4-6

Prep: 25 min
Cook: 40 min

Ingredients

Ingredients

3 large good-quality pork sausages
25g black olives, stoned and finely chopped
grated zest of 1 lemon, finely grated
1 tbsp Thyme, finely chopped
1 tbsp Sage, finely chopped
salt and fresh ground black pepper
8 Chicken thighs, skinned and boned
25g Parmesan, coarsely grated

For the sauce

2 tbsp dark Soy sauce
1 small tbsp of Worcestershire sauce
1 tbsp clear honey
2 tsp grain mustard
400g tinned chopped tomatoes
small bunch flat-leafed parsley, to garnish