Chicken provencale sounds so much better than chicken stew with capsicums and zucchini right. Of course it does. And as good as it sounds, it was even better to eat. At least so thought the diners at dinner when we had this delicious dish. In fact, we had it twice it was so good, the second time requiring re-heating for dinner the next night, breaking Stephanie’s admonition to eat it straight away. Better than throwing it out though.
Now in the notes to this dish, Stephanie points out that these slow cooked meals require a minimum of effort – put everything in the pot and put your feet up (or something like that). Let me tell you readers that this is not the case with this dish. There are several steps along the way that require your attention and chicken does not take that long to cook so there is barely time to finish the glass of red wine that I am presuming you have poured yourself before it is ready to serve at the table with a dish full of buttered new potatoes. Not that I am complaining. I am just saying, don’t expect to be putting you feet up and watching the latest episode of Masterchef while making this dish.
Don’t let the effort put you off though. Its not that difficult to make and it is delicious (we had it twice remember). A definite make again rating was achieved from all in attendance (including the person who does not like zucchini).
Cooking the "Cooks Companion" 
This looks good, despite the poor dead chook