Chicken Provençal (Updated - v2)

Goes well with Baguette, Fougasse, or Greek flatbread

Attention! Preparation time around 100 minutes

Preparation You'll only need: A tajine or casserole A large bowl to set the veggies aside A small bowl to set the shallots aside
Ingredients (for 2 persons) 2 large chicken legs (500-600 g) 200 g shallots 1-2 green bell-peppers 1 red pointed pepper 15 dried apricots (if possible it should be the soft ones, not the completely dried ones) 600 g tomatoes 100 g fennel 2 cloves of garlic 20 black olives 1 Tbsp. tomato paste 1 Tbsp. ricard 2-3 stems thyme (if you use dried crushed thyme: 1 Tbsp.) Salt, pepper, mild paprika Ca. 100 mL water If you have one or two potatoes left and want to get rid of them, that's fine too
Preparations Clean the bell pepper, cut into halves, remove all the seeds and the white membranes inside, cut in stripes. Cut the tomatoes into halves or quarters, depending on size. If using fresh thyme, rinse. Finely chop the cloves of garlic. Put everything aside in large bowl. Wash the fennel and cut into small pieces. If you want to add potatoes, peel them and cut into bite-sized pieces. Also put on the side. Peel the shallots and halve if necessary, also set aside. Put 15 apricots and 20 black olives together on the side. Wash the chicken drumsticks, pat dry and rub with salt, pepper and paprika powder. It should take roughly 45 minutes to get here.
Cooking In a frying pan, fry the chicken drumsticks in a little olive oil over a medium heat until they have a nice dark brown colour, remove. Fry the shallots over a high-medium heat until they are medium brown, about 2 to 4 minutes. Reduce the heat to medium, add 1 Tbsp of tomato puree, the fennel pieces (and potatoes if using) and fry for a further 4 to 5 minutes. Add the bowl of vegetables, stir well and season with salt and pepper. Tip everything into the tajine, add 1 Tbsp Ricard, 100 mL water, apricots and olives. Stir well, add the chicken legs, cover, place in the oven (fan oven setting) and cook at 160°C for approx. 40-45 minutes.