Stove-Top Chicken Provencale
Stove-Top Chicken Provencale recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
whole chicken
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
onions
medium, chopped |
|
| 1 | each |
celery
stalk |
|
| 1 | cup |
water
boiling |
|
| 2 | cups |
chicken broth
|
|
| 8 | ounces |
tomatoes, canned
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
sherry
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
whole chicken
|
|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
onions
medium, chopped |
|
| 1 | each |
celery
stalk |
|
| 237 | ml |
water
boiling |
|
| 473 | ml |
chicken broth
|
|
| 231.2 | ml/g |
tomatoes, canned
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
sherry
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Debone chicken and remove skin.
In large skillet heat butter and oil.
Sauté chicken on both sides until brown.
Remove from pan.
In same skillet sauté onions and celery about 5 minutes.
Blend in flour; slowly add water with chicken bouillon dissolved in it.
Add can of whole tomatoes and stir until mixture comes to a boil.
Season with salt and pepper.
Add chicken, sherry and parsley.
Cover, simmer until tender, about 30 minutes.
