Provencal Chicken Casserole
with olives, cherry tomatoes, ciabatta and onion soup appetizer
Informations supplémentaires
35 min.
|
828 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the lemon into wedges. Remove the thyme leaves from the branches.
2. Cook the chicken
In a baking dish, add the chicken thighs, cherry tomatoes, olives and lemon wedges. Add the Herbes de Provence, a drizzle of oil, salt and pepper. Mix well. Roast everything in the oven for 32-36 minutes. If you want a more browned chicken skin, broil for 3-4 minutes.
3. Setup
Thinly slice the onions. Slice the bread in 2. Chop the garlic.
4. Make the soup
In a pot, heat a drizzle of oil on medium. Cook the sliced onion, garlic, thyme and 2 tbsp. of sugar for 2-3 minutes. Add salt and pepper. Cover and cook for 8-10 minutes over low heat. Add the broth cube, Worcestershire sauce and 2.5 2P | 3.5 3P cups of water. Bring to a boil then simmer covered over low heat until ready to serve.
5. Cook the bread
Place the bread slices on a baking sheet lined with baking paper. Add the cheddar on the bread. Bake in the oven for 10-12 minutes until the cheese is melted.
6. Plate your dish
Serve the soup as a starter. Then serve the chicken with the bread. Bon appétit!
2unitYellow Onion(s)
1unitBeef Broth Cube(s)
15mlWorcestershire Sauce
1unitThyme
100gMild Cheddar
2unitChicken Legs
200gCherry Tomatoes
60gGreen Olives
2unitCiabatta Bread
2unitGarlic Clove(s)
1unitLemon
3gDried Herbes de Provence
What you need
baking dish, pot, sheet pan
828 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
44g
68%
cholesterol
186mg
62%
fiber
7g
28%
protein
44g
saturated
14g
70%
sodium
1183mg
49%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg