PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
- Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
- Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
PROVENCAL CHICKEN STEW
Excerpted from The Gourmet Slow Cooker: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.
Provided by sexymommalucas
Categories Stew
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the 1 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large saute pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the saute pan over medium-high heat and add the onion and the 2 tablespoons flour. Saute, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
Nutrition Facts : Calories 803.3, Fat 52.2, SaturatedFat 12.3, Cholesterol 172.5, Sodium 1261, Carbohydrate 30.5, Fiber 3.8, Sugar 5.3, Protein 46.8
CHICKEN PROVENCAL STEW IN THE CROCK POT
An easy and tasty supper dish that I found on www.crock-pot.com. My guests loved it and there were no leftovers! You can eat it with some crusty French bread or if you are feeling piggish serve with rice and extra vegetables. Instead of using a whole chicken cut up, you could use breasts or thighs, the choice is yours!
Provided by Janette1
Categories Stew
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut up the chicken into portions. Cut the potatoes into cubes, slice the onions, garlic and peppers.
- Place chicken and potatoes into the crock pot dish.
- In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and Italian seasoning.
- Pour the mixture into the crock pot and mix with chicken portions and potatoes.
- Cook on low for 8 to 10 hours.
- Enjoy!
ROASTED CHICKEN STEW PROVENCAL
Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator.
Provided by droppedstitch
Categories Stew
Time 1h50m
Yield 9-10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
- Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
- Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
- Remove vegetables to large bowl. Cover to keep warm.
- And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
- Place roasting pan on top of range. Add broth. Bring to simmer.
- Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
- Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.
Nutrition Facts : Calories 204.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 72.6, Sodium 371.2, Carbohydrate 8.4, Fiber 0.8, Sugar 1.9, Protein 27.9
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