Chicken Provencal
A flavorful Provençal chicken dish featuring tender chicken, olives, and vegetables simmered in a savory broth, perfect for comforting family dinners with a Mediterranean flair.
Ingredients
- 2 1/2 to 3 lb. broiler fryer chicken ⓘ
- 1/3 cup all-purpose flour ⓘ
- 1 teaspoon paprika
- 1 teaspoon basil ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon dried marjoram leaves ⓘ
- 3 tablespoons vegetable oil ⓘ
- 16 pitted ripe olives ⓘ
- 8 carrots ⓘ
- 8 small whole onions ⓘ
- 4 medium potatoes ⓘ
- 1 cup chicken broth ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon cold water ⓘ
Instructions
- Cut the chicken into pieces and remove the skin.
- Mix the flour, paprika, basil, salt, oregano, pepper, and marjoram in a bowl.
- Coat the chicken pieces with the flour mixture.
- Heat vegetable oil in a 4-quart Dutch oven until hot.
- Cook the chicken until browned on all sides, about 15 minutes.
- Add the olives, carrots, onions, and potatoes to the Dutch oven.
- Pour the chicken broth over the vegetables.
- Bring to a boil, then reduce the heat to low.
- Cover and cook until the chicken is done, about 45 minutes.
- Remove the chicken and vegetables and keep warm.
- In a small bowl, mix the cornstarch with cold water.
- Stir the cornstarch mixture into the liquid in the Dutch oven.
- Heat to boiling, stirring constantly.
- Boil and stir for 1 minute.
- Serve the sauce alongside the chicken and vegetables.
Nutrition & Diet Analysis (per serving)
804
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).