I was asked recently about this dish, as I’ve wittered on about it in the past! It is a dish which was very popular in my Savoy days, and I still love it now. It conjures up the scent of the South of France with its Provençale flavours, and fills the room with glorious aromas.
I actually made a short video of me preparing this at home, so if you want some inside tips, watch here: https://www.youtube.com/watch?v=LfktJffTdiE
Poulet Sauté Cannoise
1 free range chicken, 1.5 kilo approx., cut into joints
1 large red pepper, halved, deseeded and diced
1 large onion, finely chopped
1 large courgette, diced
1 medium aubergine, diced
2-3 cloves of garlic, crushed
2 ripe plum tomatoes, peeled, deseeded and diced
175ml dry white wine
A few sprigs of fresh thyme, tied in a bundle
10 leaves of fresh basil
Lightly season the chicken joints and then brown them in olive oil in a thick bottomed pan, then place them into a saucepan. Using the same oil, cook the onions and peppers for a few minutes until soft. Add the aubergine, garlic and courgette, and cook gently for 5-6 minutes. Add the wine and bring to the boil. Add the thyme and passata. Add a little seasoning then simmer for a few minutes. Add the diced tomato then pour over the chicken in the saucepan. Simmer for 20-25 minutes until the chicken is tender, adding a little diluted arrowroot if the sauce is too thin. Check the seasoning, remove and discard the thyme, then serve in an earthenware dish, tear the basil leaves over the top and serve with some olive oil mash. Oh, and drink some good Provençale rosé!