Chicken Provencal

This entry was posted on June 13, 2017

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This is an adapted recipe from my childhood. Thanks Mum!

The recipe can easily handle some extra vegetables or you can insert the steaming basket and cook them at the same time. Due to cooking the main dish and using the mini steam setting, vegetables will take longer than a normal pure steam cook. They may also get a little tomato juice on them too!

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Chicken Provencal Yum

Course

Main

Prep Time

10 min

Cook Time

40 min

Servings

Ingredients

• 20 g olive oil
• 1/2 red onion, large slices
• 2 cloves garlic, minced
• 700 g chicken breast, 3 cm diced
• 700 g pasatta
• 20 g stock concentrate
• 1/2 tsp sugar
• 2 tsp oregano
• 1 tsp thyme
• 1 capsicum, 2 cm diced red or yellow or orange
• 80 g Spanish olives, drained and rinsed

Course Main Prep Time 10 min Cook Time 40 min Servings Ingredients 20 g olive oil 1/2 red onion, large slices 2 cloves garlic, minced 700 g chicken breast, 3 cm diced 700 g pasatta 20 g stock concentrate 1/2 tsp sugar 2 tsp oregano 1 tsp thyme 1 capsicum, 2 cm diced red or yellow or orange 80 g Spanish olives, drained and rinsed

Instructions

1.  Insert mixing blade
2. Add olive oil, garlic, and onion to the bowl
3. Slow cook P1 / stopper out
4. Add all remaining ingredients, except olives and capsicums *
5. Slow cook P3 / stopper min
6. Add olives and capsicum
7. Slow cook P3 / 10 min / stopper min

Recipe Notes

1. If steaming vegetables at the same time, insert steaming basket and vegetables

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