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Chicken Provencal

American.foodie's picture
  Broiler fryer 3 Pound
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Paprika 1 Teaspoon
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Pitted ripe olives 16 Small
  Carrots 8 Medium
  Onions 8 Small
  Potatoes 4 Medium
  Chicken broth 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon

Cut chicken into pieces; cut each breast half into halves and remove skin.
Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
Coat chicken with flour mixture.
Heat oil in 4-quart Dutch oven until hot.
Cook chicken until brown on all sides, about 15 minutes.
Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
Heat to boiling; reduce heat.
Cover and cook until chicken is done, about 45 minutes.
Remove chicken and vegetables; keep warm.
Mix cornstarch and cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve sauce with chicken.
Pressure Cooker Directions: Prepare chicken as directed.
Heat oil in 6-quart pressure cooker until hot.
Cook chicken until brown on all sides.
Add olives, carrots, onions, potatoes and chicken broth.
Following manufacturer's directions, cover and cook at 15 pounds pressure 10 to 15 minutes.
Cool 5 minutes; reduce pressure.
Continue as directed except — remove all but 1 cup liquid from pressure cooker before making sauce.

Recipe Summary

Difficulty Level: 
Side Dish

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Chicken Provencal Recipe