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Chicken Provencal Recipe

   
 

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     Chicken Provencal

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2-1/2 lb fryer chicken
1/3 cup flour
1 tsp. paprika
1 tsp. dried basil leaves
1/2 tsp salt, 1/4 tsp. pepper
1/2 tsp. dried oregano
3 Tbl. vegetable oil
16 small pitted black olives
8 medium carrots, cut into fourths
 
8 small fresh whole onions
4 medium potatoes, cut into fourths
1 Cup chicken broth
1 Tbl. cornstarch
1 Tbl. cold water
1/4 tsp. dried marjoram

Instructions
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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