Chicken Provencal
Created by Sue on March 2, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 1h
- Recipe #8403
Ingredients
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3 to 4 pounds chicken breasts, bone-in (or 3 -4 lbs bone-in chicken thighs)
- 1 tablespoon oil (olive oil)
- 1 onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, crushed
- 1 cup dry white wine
- 2 sprigs fresh rosemary
- 1/2 cup chicken broth
- 1 can (15 ounce) crushed tomatoes (or 15 ounces diced tomatoes)
- 1 cup black olives (or 1 cup green olives)
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Season chicken pieces with salt, pepper, and thyme.
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Step 3: Brown chicken pieces in olive oil.
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Step 4: Saute onion and fennel in remaining oil until tender.
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Step 5: Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
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Step 6: Simmer for about 5 minutes.
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Step 7: Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
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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.
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Step 9: Check seasoning again before serving.
Nutritional Facts
- 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