The city of Carcassonne is a walled/or fortressed city in southwest France. These flavours bring to mind memories of hiking and bicycling in the countryside on my way to crazy days on the Cote d’Azur.

Serves 4

4 -small skinless, boneless chicken breasts or boneless chicken thighs

2 tablespoons/30ml cornstarch

1 teaspoon/5ml olive oil

1 ½ cups/343ml chopped onion

5 cloves of minced garlic

14 ½ ounce/411g can diced tomatoes

14 ounce/397g can artichoke hearts, drained and halved

1 cup chicken stock

¼ cup/59ml kalamata olives

½ teaspoon/2ml salt

¼ teaspoon/1ml black pepper

Preheat oven to 375F/190C/GasMark 5

Coat the chicken with flour. Heat a large skillet on medium high heat. Add olive oil and swirl to coat the bottom. Brown chicken on both sides (about 2 minutes each side).

Mix all of the remaining ingredients together in a baking dish. Lay the chicken on top and bake for about 15-20 minutes.

Serve with potato and vegetable.