Chicken Provencal 101
It is amazing to research all of the chicken stews in the world. Every culture from every corner
of the world has their favorite, That means feel free to improvise on herbs, spices, veggies etc.
Just pay attention to the technique. Its worth learning .
The acid in the tomatoes and the wine help tenderize the meat. It’s often served with rice or pasta,
but I prefer it with chunks of potato.
The effluvium that will emanate from this dish as it bakes will fill your house with love. It is a great sunday winter dish, but we make it all year!
2 thighs and 2 legs
Salt and pepper to taste
¼ cup olive oil
1 medium Spanish onion, diced
1 leek, cleaned and sliced
1 cup mushrooms or your choice, sliced somewhat thick
3 cloves garlic, minced
4 large potatoes, peeled and cut into generous cubes
1 cup white wine
14 oz. can plum tomatoes, broken up with the back of a spoon
1/4 cup nicoise or kalamata olives
1 bay leaf
1 tbls Flavor Maker Herbs de Provence
Garnish- chopped chives, parsely or tarragon
How it’s done:
Season the chicken generously with salt and pepper.
in a heavy oven proof pan or casserole, large enough to hold the chicken, veggies and tomatoes.
Heat oil til shimmering. Brown the chicken nicely on all sides, and remove. Pour off the fat and
reserve it, we’ll use it again.
Now put the pan back on the heat and add ½ cup of the wine. Using a wooden spoon scrape
up all of the browned bits from the bottom of the pan. Pour that wine and chicken deglaze
juice into a cup and set it aside.
Wipe out the pan and add the reserved oil back into it. Cook the onions until they begin to
soften and turn golden around the edges. Add the garlic and cook for an additional minute.
Add the peppers and mushrooms and sauté until shiny.
Put the chicken back in the casserole with any accumulated juices. Add the wine and bring to
a boil. Cook for 5 minutes to reduce the wine by about half. Add all of the remaining ingredients.
Stir and bring to a simmer.
Put the casserole in the oven and bake uncovered for 45-50 minutes or until the chicken is
cooked on the bone and the potatoes are fork tender. Before serving, skim any fat that has
accumulated on the sauce.