Cut chicken into pieces and remove skin. (I just like to use chicken
thighs.) Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
Coat chicken with flour mixture.
Heat oil in 4 quart dutch oven until hot. Cook chicken until brown on
all sides, about 15 minutes. Add olives, carrots, onions and potatoes.
Pour chicken broth over vegetables. Heat to boiling, reduce heat.
Cover and cook until chicken is done, about 45 minutes.
Remove chicken and vegetables and keep warm. Mix cornstarch and
cold water and stir into dutch oven. Heat to boiling and stir one
minute. Serve with chicken.
NOTE- For 2 people I use 2 chicken thighs each, only one potato,
1-1/2 Cups chicken broth. I don't make the sauce. It's really good
without it.
Originally Submitted
2/1/2018
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