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Provençal Chicken Stew
5 from 18 votes

Provençal Chicken Stew

Provençal Chicken Stew uses bone-in, skinless chicken pieces cooked in a vegetables and mushroom mix with herbs de Provence, white wine, chicken stock, and crushed tomatoes. The stew features a rustic, chunky texture with savory flavors enriched by olives and fresh parsley garnish. This slow-cooked dish combines aromatic herbs and hearty ingredients for a comforting main course.

Prep Time
20 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 50 mins
Servings: 8
Calories: 398 kcal
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the mushrooms and herbs de Provence and cook until mushrooms start to release liquid. About 4 more minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 398

% 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.