Try Jean-Christophe Novelli’s recipe which originates from the south west of France where the rolling hills of Provence meet the blue waters of the Mediterranean
• 4 chicken legs (cut through the joint to separate drumsticks and thighs)
• 2tbsp extra virgin oil
• 1tbsp eau de vie (or cognac)
• 3 shallots, sliced
• 1 yellow pepper, diced
• 1 whole fennel, diced
• 1 sprig rosemary
• Crushed black pepper (to taste)
• ½ garlic bulb
• 1 courgette, diced
• 1 sprig fresh basil, torn
• 3 plum tomatoes, diced
• 350ml dry white wine
• 1tbsp olives
• 2tsp cornflour, mixed with 2tsp cold water
• 2tbsp wholegrain mustard
• Pasta or brown basmati rice to serve
• Preheat the oven to 160°C (non-fan) or gas mark 4.
In a deep pan with a lid, heat a little oil and sauté the chicken legs to seal and colour them. Set aside the chicken and pour off the excess fat from the pan. Return to the heat.
• Pour the eau de vie into the pan, heat for 30 seconds then ignite to flambé. Add the shallots, yellow pepper, fennel, rosemary, black pepper and garlic, then sauté for ten minutes. At the last minute, add the courgettes with the basil.
• Return the chicken to the pan, add the tomatoes, white wine and cornflour. Cover and put into the oven for 20 minutes or more (depending on the size of the chicken).
• Just before serving, place back on the hob and introduce the olives. Stir in the mustard, but do not let it boil.
• Serve with pasta or boiled brown basmati rice.
Recipe taken from Jean-Christophe Novelli’s new book Simply Novelli (£20, Relish Publications).