Provençal chicken (Poulet à la provençale)

1. Season the chicken legs with salt and pepper and brown them golden skin-side down in hot olive oil, then lift them out.

2. In the oil soften the finely chopped onion and the crushed garlic.

3. Add the diced tomatoes and the thyme and cook for a few minutes.

4. Deglaze with the white wine, return the chicken, cover and braise for about 30 minutes.

5. Scatter in the black olives and reduce the sauce uncovered for a further 10 minutes.

6. Finish with fresh basil and serve at once.

Tip: The sunny dish of Provence – tomato, garlic, olives and fresh herbs. Always add the basil at the very end so it keeps its fragrance. Steamed rice or fresh bread make it complete.