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Chicken Provengal

Western.Chefs's picture
  Olive oil 2 Teaspoon
  Boneless skinless chicken thighs 2 Pound, each cut into quarters
  Salt 3⁄4 Teaspoon
  Red peppers 2 Medium, cut into 1/4 inch thick slices
  Yellow pepper 1 Medium, cut into 1/4 inch thick slices
  Onion 1 Large, thinly sliced
  Garlic 3 Clove (15 gm), crushed with garlic press
  Italian style plum tomatoes 1 Can (10 oz)
  Dried thyme leaves 1⁄4 Teaspoon
  Fennel seeds 1⁄4 Teaspoon, crushed
  Orange peel strip 3
  Basil leaves 1⁄2 Cup (8 tbs), chopped (Loosely Packed)

In nonstick 5 quart Dutch oven, heat 1 teaspoon olive oil over medium high heat until hot.
Add half of chicken and 1/4 teaspoon salt and cook until lightly browned on all sides, about 10 minutes.
Transfer chicken to plate.
Repeat with remaining oil, chicken, and 1/4 teaspoon salt.
In drippings in Dutch oven, cook peppers and onion with remaining 1/4 teaspoon salt, stirring frequently, until tender and lightly browned, about 20 minutes.
Add garlic; cook 1 minute.
Return chicken to Dutch oven.
Add tomatoes with their juice, thyme, fennel seeds, and orange peel, stirring to break up tomatoes with spoon; heat to boiling.
Reduce heat to low; cover and simmer 15 minutes or until chicken is tender.
Sprinkle with basil to serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken Provengal Recipe