Chicken Provençal

                                                         – Provence


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Serves 4 to 6


This delicious chicken dish employees the sunny flavors of Provence.  Chicken, olives, roasted peppers, garlic and artichoke hearts come together to make this mouth watering creation, guaranteed to bring sunshine to your table in the gloomiest of weather.

1 large chicken, cut into serving pieces

Salt and pepper

2 to 3 tablespoons of olive oil


1 large yellow onion, diced

3 or 4 cloves of fresh garlic, minced

½ cup white wine

½ cup chicken broth

1 teaspoons Herbs d’Provence

8 to 10 cloves of roasted garlic

2 roasted peppers, cut into strips

About ¾ cup each pitted black and Niçoise olives

2 6-ounce jars artichoke hearts, drained

1 sprig fresh rosemary

1 bay leaf

1 teaspoon sugar, or to taste

About ½ cup chopped fresh parsley

Salt and fresh coarse ground black   pepper to taste

Cut the chicken into serving pieces.  Rub the pieces lightly with salt and pepper.  Heat the olive oil in a large heavy skillet, (cast iron is perfect) and brown on all sides, then continue to cook until it reaches the desired degree of doneness.  To test for doneness, cut into the thickest part of a piece.  The meat should be white and opaque, not pink and translucent.  The time will vary depending on the size of the chicken.  When the chicken is done, remove to a plate, set aside and keep warm.  Add the diced onion and minced garlic to the pan and sauté over a moderate heat until the onions are soft and just beginning to brown.  Add the wine, chicken broth and Herb d’Provence and stir over a high heat for about a minute, stir, scraping up any bits from bottom of the pan. They are filled with flavor.  Ad the roasted garlic, peppers, olives, artichoke hearts, rosemary and bay leaf, cover and simmer for about 20 minutes.  Discard the rosemary and bay leaf.  With a slotted spoon, remove all ingredients to a serving dish.  Strain the liquid and return it to the pan.  Over a medium high heat, cook until the amount of liquid is reduced by about half.  Season to taste with sugar, salt and pepper, cook for another minute or two and stir in the parsley.  Pour over the chicken.  Serve hot with a crisp salad and fresh baguette.


A small hilltown surrounded by olive groves




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        Copyright © 2008 - Geraldine Duncann