A pot full of sunshine

ED HALMAGYI RIGHT now, towards the end of spring, is my favourite time of the year.

The warm days are brimming with all the promise of summer, but without its humidity, flies and crowded beaches. Our gardens and parklands are bright with colour and new growth, while those of us passionate about cooking are blessed with the very best range of delicious ingredients in myriad colours and flavours. Really, what’s not to love? Well, it also happens to be the busiest time of year. While there’s more to enjoy than ever, there’s also less time to savour it. That is indeed a bitter irony.

As such, there is no more important moment in the year to find simple and delicious recipes.

Plus, they’ll need to be genuinely healthy. Beach bod anyone?

So spring is the season for elegant throw- together salads, no- fuss grilling and mastering easy one- pot dinners.

For this I draw my best inspiration from those parts of the world where the sun always shines, and life is lived one mouthful at a time. Case in point, Provence, in the south of France, where elegant cookery is naturally paired with personal choices more attuned to the easy life.

Bright elemental flavours such as capers, olives, anchovies and garlic are used as accents to draw out the best qualities of simple ingredients like chicken and garden vegetables. Add basic techniques such as proper sauteing and an appreciation of how not to overcook fresh food and you’ll find a dinner on the table in less than 30 minutes that tastes remarkable.

But the secret ingredient that transforms this dish into a game changer? That would be dry vermouth. Pretty much everyone has a bottle tucked away from that night you made martinis. It’s time now to bring it out, and savour the flavour.

CHICKEN PROVENCAL

serves / 4

Ingredients

4 chicken marylands ( thigh with drumstick attached) 1 brown onion, finely diced 4 cloves garlic, sliced 4 anchovy fillets 2 tbsp extra- virgin olive oil 2 tsp capers ½ cup green olives, halved 2 tbsp vermouth 1 cup chicken stock 2 cups mixed baby tomatoes 4 sprigs rosemary, chopped ½ bunch basil leaves Salt flakes and freshly milled black pepper

Method

Set a large lidded saucepan over a moderate heat and sear the chicken marylands until well browned. Set aside. Fry the onion, garlic and anchovies in the same saucepan with the olive oil for 4 minutes, until softened. Add the capers and olives and cook for 2 minutes.

Pour in the vermouth and stock and bring to a simmer, then return the chicken, reduce the heat to low, and cook gently for 10 minutes. Mix in the tomatoes and simmer for 5 more minutes, until the chicken is just cooked.

Mix in the herbs, season with salt and pepper, then serve.