Provençal Chicken Stew
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 hrs 30 mins
-
Total Time
5 hrs 50 mins
-
Servings
8
-
Calories
398 kcal
-
Cuisine
French
Provençal Chicken Stew
Description
The Provençal Chicken Stew begins by seasoning chicken pieces with salt and pepper before dredging them in flour and browning in olive oil. Vegetables including onion, carrot, celery, and mushrooms are sautéed with minced garlic and herbs de Provence, building a fragrant base. White wine is added and simmered to reduce slightly before chicken stock, crushed tomatoes, a bay leaf, and black olives complete the stew.
The chicken pieces cook slowly in the mixture, absorbing the herbs and umami from the stock and olives. The vegetables remain chunky, complementing the tender chicken. The stew is garnished with chopped flat-leaf parsley to add brightness and freshness on serving. Skin removal before cooking avoids rubberiness in the final stew.
This dish pairs well with creamy mashed potatoes, polenta, or cooked linguine, which help soak up the rich sauce. It can be prepared ahead and reheated gently in a slow cooker. The recipe advises not to overcook the stew to maintain desirable texture and suggests substitutes if herbs de Provence are unavailable.
Ingredients
- 8 chicken pieces bone-in, skin removed
- 1 cup all-purpose flour
- 2 teaspoon kosher salt divided
- 1 teaspoon black pepper
- 2 tablespoon olive oil divided
- 1 medium onion yellow, chopped
- 1 medium carrot sliced, about ¼-inch thick
- 2 talks celery sliced, about ¼-inch thick
- 2 cloves garlic minced
- 8 oz. mushrooms button, quartered
- 1 tablespoon herbes de provence dried
- ½ cup white wine dry
- ½ cup chicken stock
- 1 oz. can crushed tomatoes
- 1 bay leaf
- 1 cup black olives pitted
- 2 tablespoon flat-leaf parsley fresh, chopped for garnish
Instructions
- Sprinkle salt and pepper all over the chicken pieces. Add the flour to a large platter or bowl and dredge the chicken pieces until fully coated. Shake off excess and set aside.
- In a large skillet, or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and sear until browned on both sides, about 8 minutes total. You will probably need to do this in batches. Add a little more oil for the second batch, if necessary. Set aside.
- In the same skillet, heat another tablespoon of oil and add the onion, carrots, and celery and saute until starting to soften, about 4 minutes. Add the garlic and cook for another minute. Stir occassionally with a wooden spoon, scraping up the chicken pieces at the bottom of the pan.
- Add the mushrooms and herbs de Provence and cook until mushrooms start to release liquid. About 4 more minutes.
- Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken stock and tomatoes and simmer for another 3 to 4 minutes. Stir in 1 teaspoon of salt and a ½ tsp. black pepper.
- Place the seared chicken in the bottom of the Crock-Pot and the pour the tomato mixture all-over the top. Nestle in the bay leaf.
- Cook on the Low setting for 4 to 5 hours. Stir in the olives in the last 10 minutes of cooking. Taste and stir in more salt, if desired. Remove the bay leaf and discard.
- Garnish with chopped parsley.
Notes
- Use bone-in, skinless chicken pieces or a whole chicken cut into pieces; skin removal prevents rubbery texture.
- Cut vegetables and mushrooms slightly larger than usual to retain pleasing chunkiness after slow cooking.
- If herbs de Provence are unavailable, substitute with dried thyme and rosemary.
- Do not slow-cook stew beyond 4-5 hours to avoid excessively tender meat and bone fragments.
- Serve with mashed potatoes, creamy polenta, or linguine to complement the stew.
- Prepare up to two days ahead; reheat in the slow cooker on low or warm settings.
- Stew can be frozen for up to two months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 964mg | 40% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1646IU | 33% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
