Chicken Provencal
Our recipe for Chicken Provencal is a perfect choice for your next dinner party. Bone-in chicken breasts, thighs and drumsticks are dusted with flour then browned to add layers of flavor to the dish. Chicken broth, garlic, tomatoes, wine, olives and capers make up the signature sauce for this classic dish. Herbs de Provence provides the finishing touch.
Ingredients
4.5 pounds chicken parts
2 tablespoons extra virgin olive oil
1 large onion, peeled and cut in wedges (about 2 cups)
1 fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups)
2 tablespoons all-purpose flour
5 cloves garlic, peeled
0.25 cup drained oil-cured olives
2 tablespoons capers, rinsed and drained
1 teaspoon Herbes de Provence
1 can (14.5 ounces) diced tomatoes, drained
1 cup white wine
1 cup Swanson® Crafted Roasted Chicken Broth
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons extra virgin olive oil
1 large onion, peeled and cut in wedges (about 2 cups)
1 fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups)
2 tablespoons all-purpose flour
5 cloves garlic, peeled
0.25 cup drained oil-cured olives
2 tablespoons capers, rinsed and drained
1 teaspoon Herbes de Provence
1 can (14.5 ounces) diced tomatoes, drained
1 cup white wine
1 cup Swanson® Crafted Roasted Chicken Broth
2 tablespoons thinly sliced fresh basil leaves
Instructions
Season the chicken as desired. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides. Remove the chicken from the skillet. Pour off fat, reserving 1 tablespoon in the skillet.
Add the onion and fennel to the skillet and cook for 3 minutes, stirring occasionally. Add the flour and cook and stir for 1 minute. Stir in the garlic, olives, capers and Herbes de Provence.
Add the tomatoes, wine and broth to the skillet and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season to taste and sprinkle with the basil before serving. Serve hot with creamy polenta or noodles.
Add the onion and fennel to the skillet and cook for 3 minutes, stirring occasionally. Add the flour and cook and stir for 1 minute. Stir in the garlic, olives, capers and Herbes de Provence.
Add the tomatoes, wine and broth to the skillet and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season to taste and sprinkle with the basil before serving. Serve hot with creamy polenta or noodles.
Chicken Provencal
Our recipe for Chicken Provencal is a perfect choice for your next dinner party. Bone-in chicken breasts, thighs and drumsticks are dusted with flour then browned to add layers of fla...
Directions
Print
Season the chicken as desired. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides. Remove the chicken from the skillet. Pour off fat, reserving 1 tablespoon in the skillet.Add the onion and fennel to the skillet and cook for 3 minutes, stirring occasionally. Add the flour and cook and stir for 1 minute. Stir in the garlic, olives, capers and Herbes de Provence.Add the tomatoes, wine and broth to the skillet and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season to taste and sprinkle with the basil before serving. Serve hot with creamy polenta or noodles.
Ingredients
4.5 pounds chicken parts2 tablespoons extra virgin olive oil1 large onion, peeled and cut in wedges (about 2 cups)1 fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups)2 tablespoons all-purpose flour5 cloves garlic, peeled0.25 cup drained oil-cured olives2 tablespoons capers, rinsed and drained1 teaspoon Herbes de Provence1 can (14.5 ounces) diced tomatoes, drained1 cup white wine1 cup Swanson® Crafted Roasted Chicken Broth2 tablespoons thinly sliced fresh basil leaves
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