Chicken Provençal is a native French recipe, which is very famous in the Provence region of France. The delicious recipe is prepared by cooking the chicken in wine and by accompanying olives and other traditional French spices like thyme, rosemary and marjoram with it.
Difficulty Level: Easy
Servings Per Recipe: 2
Estimated Time Required For Preparation: 10-15 Minutes
Estimated Time Required For Cooking: 1 Hour 10 Minutes- 1 ½ Hours
1 non-stick skillet
1 wooden spatula
1 sharp knife
1 ½ pounds of skinless boneless chicken, cut into bite sized pieces
1/4th cup of red wine
2 cloves of garlic, minced
1/4th cup of black olives, pitted and cut in halves
1 teaspoon of cooking oil
A pinch of freshly ground black pepper
1/4th teaspoon of dried rosemary
2 cups of low-sodium chicken stock
2 tablespoons of all-purpose flour
1/4th teaspoon of dried marjoram
1/3rd teaspoon of salt
3/4th cup of crushed tomatoes with juice
1 tablespoon of fresh parsley, finely chopped
1 small onion, finely chopped
1/4th teaspoon of dried thyme
Method Of Cooking
1. Chop the vegetables with a sharp knife as stated in the ingredients list. Then take the chicken pieces in a bowl or plate and season them nicely with salt and pepper. Allow the chicken to sit with the seasoning for 5 minutes. This will allow the flavors to penetrate into the chicken and will give you a rounded taste.
2. In the meantime, take a clean and dry non-stick skillet and oil it with the stated amount of oil. Place the skillet on high heat and let the oil heat up for a few seconds. Once hot, add the chicken pieces to the oil and fry them until they turn into a rich brown color. Flip the chicken pieces and fry the other side as well for about 5-6 minutes more. Once the chickens are fried, transfer them to a plate and reserve for later use.
3. Then reduce the flame to low and toss-in the onions and the garlic. Stir and sauté the onions and garlic for 3-4 minutes, or until the onions are quite soft and aromatic. Next, add the red wine to the onions and garlic and cook it on low heat, until it gets reduced to half of its original quantity. Stir the mixture occasionally and scrape off any brown bits that may have stuck to the base of the pan. Once that happens, add the tomatoes with their juices, dried thyme, dried marjoram, dried rosemary and the pitted black olives to the rest of the things in the skillet. Season the dish with a pinch of salt and pepper and then allow the vegetables and spices to simmer for 2 minutes.
4. Once the time elapses, dissolve the flour in the chicken stock and pour the mixture into the skillet. Simmer uncovered for another 5-7 minutes and then tip-in the fried chicken pieces. Now turn up the heat to maximum and let the stock come to boil. Let the chicken and the vegetables boil in the stock for 50-60 minutes, or until the chicken is fork tender. Once done, divide the chicken in bowls and serve by sprinkling fresh chopped parsley on top.
Photo Credit : Yeedesign.com/themenu/2006/09/provence-by-way-of-seattle.html