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Stove-Top Chicken Provencale

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Submitted by meserret

Stove-Top Chicken Provencale recipe

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 ½ 6
POUNDS EACH WHOLE CHICKEN
4 6E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER
1 1
EACH EACH ONIONS
medium, chopped
1 1
EACH EACH CELERY
stalk
1 237
CUP ML WATER
boiling
2 473
CUPS ML CHICKEN BROTH
8 231.2
OUNCES ML/G TOMATOES, CANNED
4 6E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 59
CUP ML SHERRY *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 740 65% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 372mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 105g
Vitamin A 19% Vitamin C 11%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 
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