Our recipe for Chicken Provencal is a perfect choice for your next dinner party. Bone-in chicken breasts, thighs and drumsticks are dusted with flour then browned to add layers of flavor to the dish. Chicken broth, garlic, tomatoes, wine, olives and capers make up the signature sauce for this classic dish. Herbs de Provence provides the finishing touch.
cost per recipe: $10.70
The price is determined by the national average.
pounds chicken parts
tablespoons extra virgin olive oil
large onion, peeled and cut in wedges (about 2 cups)
fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups)
tablespoons all-purpose flour
cloves garlic, peeled
cup drained oil-cured olives
tablespoons capers, rinsed and drained
teaspoon Herbes de Provence
can (14.5 ounces) diced tomatoes, drained
cup white wine
cup Swanson® Crafted Roasted Chicken Broth
tablespoons thinly sliced fresh basil leaves
Season the chicken as desired. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides. Remove the chicken from the skillet. Pour off fat, reserving 1 tablespoon in the skillet.
Add the onion and fennel to the skillet and cook for 3 minutes, stirring occasionally. Add the flour and cook and stir for 1 minute. Stir in the garlic, olives, capers and Herbes de Provence.
Add the tomatoes, wine and broth to the skillet and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season to taste and sprinkle with the basil before serving. Serve hot with creamy polenta or noodles.