Provencal Chicken Stew
by chrism2607
This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Proven?al town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century.
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INGREDIENTS
- 3/4 cup all-purpose flour
- 1 tsp salt
- 1 chicken
- 1/4 cup olive oil
- 1 yellow onion
- 1 clove garlic
- 1/2 cup dry white wine
- 1 14.5-oz can crushed tomatoes
- fresh ground black pepper
- 1/4 cup fresh parsley ; chopped
- 1/4 cup fresh basil leaves
- 1 cup nyons or kalamata olives
INSTRUCTIONS
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 saute 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 sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
Set the saute pan over medium-high heat and add the onion and the 2 tablespoons flour. saute, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker.
NOTES
Note: The recipe and introductory text below are fromThe Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (401g) | ||
| Recipe Makes: 4 | ||
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| Calories: 664 | ||
| Calories from Fat: 348 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 38.6g | 52 % | |
| Saturated Fat 10.5g | 52 % | |
| Monounsaturated Fat 16.9g | ||
| Polyunsanturated Fat 8g | ||
| Cholesterol 172.5mg | 53 % | |
| Sodium 597.1mg | 21 % | |
| Potassium 854mg | 22 % | |
| Total Carbohydrate 29.1g | 9 % | |
| Dietary Fiber 3.6g | 14 % | |
| Sugars, other 25.5g | ||
| Protein 47.4g | 68 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 664
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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