NOW that it actually feels like summer, I’m reminded of one of my favourite dishes. This was a regular feature of The Savoy menu at this time of year, when I was a young chef saucier, in charge of the sauce section, where we produced the entrées, along with the obvious (sauces!).
French singer Mireille Mathieu was a great fan of this whenever she was doing cabaret at The Savoy.
The tastes and aromas while preparing and cooking this dish were reminiscent of the Provençale region and the use of typical produce from the south of France is how this colourful dish originated, in Cannes.
It also reminds me of summer days when my boys were young.
We had a very practical folding camper, which had enough storage for toys, bikes… and lots of cooking utensils. It was very roomy, and also had a hob, which could be used inside if the weather was inclement, or it hooked up on the outside, always the preferred option, for outdoor cookery and dining.
We would often take off for a couple of days down by the Thames, or on longer journeys to North Wales or, more desirably, France.
There, especially, I would happily visit rural markets, buying local produce to cook back at the camper. And yes, you’ve guessed it, the old favourite Poulet Cannoise, would often feature.
If you made enough, it was delicious cold the next day, with some braised rice or crusty bread.
I am using local produce for this, free range chicken from Red Lion Farm, and herbs from my back garden. Whatever you choose, buy the best and the freshest and put yourself in the mood to cook this with a nice, crisp glass of Provençale rosé.
Serves 4
Ingredients
l 1 free range chicken, 1.5 kilo approx., cut into joints
l 1 large red pepper, halved, de-seeded and diced
l 1 large onion, finely chopped
l 1 large courgette, diced
l 1 medium aubergine, diced
l 2-3 cloves of garlic, crushed
l 2 ripe plum tomatoes, peeled, de-seeded and diced
l 175ml dry white wine
l Olive oil
l 250ml passata
l A few sprigs of fresh thyme, tied in a bundle
l 10 leaves of fresh basil
Method
1) Lightly season the chicken joints and then brown them in olive oil in a thick bottomed pan, then place them into a saucepan.
2) Using the same oil, cook the onions and peppers for a few minutes until soft.
3) Add the aubergine, garlic and courgette, and cook gently for 5-6 minutes.
4) Add the wine and bring to the boil.
5) Add the thyme and passata.
6) Add a little seasoning then simmer for a few minutes.
7) Add the diced tomato then
pour over the chicken in the saucepan.
8) Simmer for 20-25 minutes until the chicken is tender, adding a little diluted arrowroot if the sauce is too thin.
9) 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.
