Provencal Chicken Stew

Provencal Chicken Stew
Photo by Paul Moore

Ingredients

  • 1 teaspoon salt
  • 1 clove garlic
  • ¼ cup fresh basil leaves
  • 1 chicken, serving pieces and skinned
  • ¼ cup olive oil
  • 1 yellow onion
  • ½ cup dry white wine
  • + 5 more ingredients
    • 1 14 1/2-ounce can crushed tomatoes
    • Freshly ground black pepper
    • ¼ cup fresh parsley
    • 1 cup black Nyons or kalamata olives
    • 14 tablespoons all-purpose flour

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both ...

View full recipe at Epicurious

Comments

Variations on Provencal Chicken Stew

  • Provençal Chicken Stew
    • 2 pounds tomatoes--peeled, seeded and coarsely chopped
    • 1/4 cup extra-virgin olive oil
    • 8 chicken thighs (about 2 1/2 pounds), skinned
    • +3 other ingredients


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