Ingredients
- 3 whole (6 halves) chicken breasts or 6-8 thighs (either can be skinless)
- ⅓ cup flour (approximately)
- 2-4 tbsp olive oil
- salt and pepper
- ½ lb mushrooms, cut in half if small, cut in quarters if large
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- 4 cloves garlic, peeled and minced
- 1 medium sized onion, peeled and diced
- 1 bay leaf
- 6 anchovies, rinsed and minced (or 1 tablespoon anchovy paste)
- ¾ cup white wine
- 1 28 oz can whole tomatoes, chopped or squeezed
- ¾ cup chicken or vegetable broth
- salt and pepper
Instructions
- Mix the flour with ½ teaspoon salt and pepper, and coat the chicken pieces it. In a large skillet, over a medium heat, add the olive oil, and brown the chicken on both sides. Remove from pan. You may have to do this in multiple batches.
- Add the mushrooms, and cover. After 4-5 minutes, stirring to keep them from sticking, the mushrooms will be soft and there will be liquid in the pan.
- Add the thyme, rosemary, oregano, garlic, onion, and bay leaf. Cook, uncovered, until the onion is soft. Add 2 tablespoons of flour (or any remaining flour from the coated chicken), and mix well. Add the anchovies.
- Add the wine, tomatoes, and broth. Stir and bring to a simmer.
- Add the chicken to the wine and tomato mixture, and simmer for 10-15 minutes, or until chicken is cooked through. You can tell when the chicken is done when it is no longer pink inside, but it is still moist.
- Season to taste with salt and pepper
- Remove the bay leaf before serving.
Notes
Makes 4-6 servings
Nutrition Facts
Chicken Provençal
Amount per Serving
Calories
130
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
3
mg
1
%
Sodium
217
mg
9
%
Potassium
339
mg
10
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
94
IU
2
%
Vitamin C
9
mg
11
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.