Chicken Provencal
Recipe: #8403
March 02, 2013
Categories: Chicken, Tomato, Fennel, French, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Bone-in Pieces, Chicken Dinner, more
"Trader Joe's recipe."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (627.5 g)
- Calories 690.3
- Total Fat - 18.1 g
- Saturated Fat - 4.7 g
- Cholesterol - 371 mg
- Sodium - 2156.3 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.1 g
- Sugars - 4.2 g
- Protein - 110.4 g
- Calcium - 114.6 mg
- Iron - 5.4 mg
- Vitamin C - 69.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Season chicken pieces with salt, pepper, and thyme.
Step 3
Brown chicken pieces in olive oil.
Step 4
Saute onion and fennel in remaining oil until tender.
Step 5
Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
Step 6
Simmer for about 5 minutes.
Step 7
Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
Step 8
Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
Step 9
Check seasoning again before serving.
Tips
No special items needed.
2 Reviews
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