Chicken Provencale
Chicken Provencale recipe
Yield
4 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
whole chicken
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 15 ½ | ounces |
beans
rinsed, drained |
|
| 29 | ounces |
tomatoes
undrained |
|
| 3 | medium |
carrots
|
|
| 1 | tablespoon |
chicken bouillon cubes
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 448 | ml/g |
beans
rinsed, drained |
|
| 838.1 | ml/g |
tomatoes
undrained |
|
| 3 | medium |
carrots
|
|
| 15 | ml |
chicken bouillon cubes
|
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
|
|
Directions
In a skillet, brown the chicken in oil; remove and set aside.
Sauté onion and garlic in drippings until tender.
Stir in remaining ingredients.
Spoon into a 3 quart baking dish ; arrange chicken pieces on top.
Cover and bake at 350℉ (180℃) for 65 to 75 minutes or until chicken juices run clear.
