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Provencal Chicken Leg Recipe 

Crispy Skinned, Boned Chicken Leg with Provencal Sauce

Great Chicken ProvencalFor this provencal chicken leg recipe you need to bone out the leg or buy boned legs or thighs. Try to get the skin-on version if you can because the crispy skin gives great texture and taste to this dish.

If you are watching the calories, take the skin off - it still tastes great.      

We cook the Provencal sauce and the chicken seperately and combine at the last minute to preserve freshness and crispyness. There is no point in cooking chicken skin in a sauce which will only make it go pimply and flaccid.
The taste is pure Mediterranean with a French accent. A great combination of succulent chicken meat with crispy herby skin and a sauce combining herbs, olives, lemon, anchovies, white wine and capers.

Skin on Version:
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  13 ProPoints Per Person

Take the skin off and save 3 propoints

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  7 ProPoints Per Person

If you want to bone out your own chicken, why not watch David's how to debone a chicken video?

A Healthy Living Recipe
This great recipe qualifies for our healthy  living seal of approval. Fresh - skinless chicken meat (use organic if you can) vegetables and health giving Spices.

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Chicken Leg Recipe Ingredients For Two

Provencal Chicken Leg Recipe

  • Two chicken legs - skin on, boned.
  • Two chicken wings.
For the Provencal Chicken Leg Recipe Sauce
  • 2 cloves of garlic - crushed.
  • 1 Medium onion - sliced.
  • 1 Beef tomato - chopped.
  • 8 Black olives - pitted. 
  • 2 heaped tsps. of capers.
  • 1 Lemon.
  • 1 tsp herbes de Provence.
  • 1 Glass 125ml. of dry white wine
  • Olive oil to fry.
  • Salt and freshly ground black pepper.
New Feature: Printer Friendly Recipe Pages for your convenience.
  1. Right - season your chicken pieces with black pepper, a little salt and one of your teaspoons of herbes de Provence.
  2. Now fry them briskly in a good non-stick pan, until they are browned all over and cooked through.
  3. Pop the chicken into a low oven to keep warm.
  4. Pour off most of the fat from the pan and fry the onions until golden.
  5. Reduce the heat and add the garlic and herbs.
  6. Now add the wine,tomato, anchovy, black olives and capers.
  7. Simmer until the sauce has reached the desired consistency, about 15 minutes.
  8. Add half the lemon juice at the end.
  9. Spoon the sauce onto two warmed dinner plates.
  10. Arrange the crispy chicken on top.
  11. Squeeze over the rest of the lemon juice and serve. 

Crispy Chicken Skin

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