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For 4 people

  • A chicken or thighs
  • 1 kg of potatoes
  • 1 large can of peeled tomatoes
  • 3 cloves of garlic
  • 1 chicken broth
  • 1 large onion
  • 100g black olives
  • 2 bay leaves
  • 2 sprigs of savory, known in Provence as pebre d'ai (donkey pepper) or oregano
  • salt and pepper
  • olive oil


Peel the potatoes and cut them into huge cubes. Cut the chicken into 8 pieces, season with salt and pepper and brown. Remove it and put the sliced onions in its place, then the crushed garlic cloves. Add the coarsely mixed tomatoes or crushed with a fork with the juice, the chicken broth, season. Add a little water.

Put back the chicken and the potatoes, the bay leaf and the savory or oregano.

15 mins before the stop of cooking upload the olives.

Bake for forty minutes, the potatoes ought to be smooth.