CHICKEN PROVENCALE

CHICKEN PROVENCALE image

Categories Chicken

Number Of Ingredients 21

Previous Next

1 (3 1/2 lb.) chicken
2 tbsp. olive oil
2/3 c. flour
2 tbsp salt
1 c. dry white wine or red wine
1 red pepper chopped
1/2 onion chopped
2 cloves garlic, peeled
3 tbsp tomato paste
White pepper
1 tsp. sugar
4 lg. or 6 sm. tomatoes, peeled, seeded, juiced & chopped
3 tablespoons Herbs de Provence
1 tablespoon dried oregano
1 teaspoon ground thyme
1/2 teaspoon dried rosemary
1-2 tsp anchovy paste
16 pitted kalamata olives
8 pitted green olives
zest of 1 lemon
2 tablespoons chopped parsley

Steps:

Cut the chicken into 8 pieces and dry the pieces. Mix flour and salt in a bag. Dry chicken pieces and coat in flour mixture. Heat the oil in a large heavy saucepan and brown the chicken pieces. Remove chicken from pan. Cook onion and pepper. Add garlic and tomato paste. Add the white wine and bring to a boil. Turn the heat very low. Add the pepper, sugar, herbs, oregano, thyme, rosemary, anchovy paste and tomatoes. Cook for 5 minutes. Add back the chicken and cook for about 25 minute or unit chicken is done. Add the lemon zest, basil and olives. Cook over moderate heat for a further 2-3 minutes and serve. Serves 4.