Poulet à la provençale with tomatoes, olives and potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Potatoes200 g
• Chopped tomatoes150 g
• Black olives6
• Onion0.3
• Extra virgin olive oil8 g
• Garlic1 clove
• Thymeto taste
• Rosemaryto taste
• Saltto taste

Method

1. Cut the chicken breast into pieces of about 3 cm, slice the onion, peel and crush the garlic; peel the potatoes and cut them into cubes of about 2 cm.
2. Heat the oil in a pan over a medium-high heat and brown the chicken for 3 minutes, until golden; add the onion and garlic and cook for another 2 minutes, until the onion softens.
3. Add the potatoes, tomato pulp, black olives, thyme, rosemary, salt and half a glass of water and bring to the boil.
4. Cover and cook over a medium-low heat for 25 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened; if it dries out too much, add a splash of water.
5. Remove the rosemary sprig and serve.