Chicken Provençale

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A feast for your eyes and your taste buds, this rich Mediter­ranean stew is filled to the brim with good-for-you veg­eta­bles 1/2 cup all-pur­pose flour Salt and freshly ground pep­per 2 tsp. dried thyme 3 1/2 lbs. chicken parts 3 Tbs. ex­tra-vir­gin olive oil 1 onion, halved, thinly sliced 4 oz. mush­rooms, sliced 1 green pep­per, halved, sliced 2 fen­nel bulbs, trimmed, thinly sliced 2 cups seeded and diced canned or fresh to­ma­toes 1/2 cup red wine 2 cloves gar­lic, minced 2 bay leaves Chopped fresh pars­ley In shal­low bowl, sea­son flour with salt, pep­per and 1 tsp. thyme. Dredge chicken in flour, shak­ing off ex­cess. Heat oil in 12" non­stick skil­let over medium-high heat. Add chicken in batches; brown, turn­ing as needed, about 10 min­utes per batch. Ad­just tem­per­a­ture as needed to al­low chicken to brown, but not scorch. Trans­fer to plate; keep warm. In fat in skil­let, sauté onion, mush­rooms, pep­per and fen­nel over medium-high heat un­til mush­rooms re­lease their juice, about 8 min­utes. Add chicken, to­ma­toes, wine, gar­lic, bay leaves and re­main­ing thyme, sub­merg­ing chicken in liq­uid. Cover; sim­mer over low heat un­til chicken is no longer pink, about 45 min­utes, turn­ing every 15 min­utes. Re­move chicken from sauce with slot­ted spoon; keep warm. Bring sauce to boil; boil un­til re­duced slightly. Re­move bay leaves. Re­turn chicken to skil­let. If de­sired, gar­nish with pars­ley. Serv­ings: 4. Cals.: 701. Pro­tein: 57 g. Fat: 37 g. (9 g. sat­u­rated). Chol.: 166 mg. Carbs.: 33 g. Sodium: 585 mg. Fiber: 7 g. Sugar: 11 g. Kitchen time: 50 min­utes. Total time: 1 hour, 40 min­utes.

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