Chicken Provençal
Recipe: Chicken Provençal
From: profanglophilia
Serves: 4
2-3 lb. bone-in chicken pieces
1 lb. can diced tomatoes, with liquid
1 lb. can cannellini beans, with liquid
1 yellow pepper, diced
2 cloves minced garlic
1+ tsp. dried basil (or 1 Tbsp. fresh minced)
salt & pepper to taste
Mix everything in a slow cooker and cook 8-10 hours on low, or 4-6 hours on high. Serve over rice.
Note:
ProfA says the original recipe called for 4 bone-in breasts, but she usually uses thighs for more flavor. I used 6 drumsticks with the skin removed.
She uses canned tomatoes flavored with garlic and basil, but still adds more herbs. Sometimes she adds a second can of beans (often black beans) to increase yield and color. The original recipe said to drain the beans, but she likes the end result to have lots of liquid so she doesn't drain.
Could also use red or orange pepper, but green might be little bitter.
It's a very variable recipe, obviously! I served it over brown rice, in bowls, because it was fairly juicy, and as usual with bone-in chicken stew-like things I made ahead and removed the chicken from the bones for easier serving and eating.
From: profanglophilia
Serves: 4
2-3 lb. bone-in chicken pieces
1 lb. can diced tomatoes, with liquid
1 lb. can cannellini beans, with liquid
1 yellow pepper, diced
2 cloves minced garlic
1+ tsp. dried basil (or 1 Tbsp. fresh minced)
salt & pepper to taste
Mix everything in a slow cooker and cook 8-10 hours on low, or 4-6 hours on high. Serve over rice.
Note:
ProfA says the original recipe called for 4 bone-in breasts, but she usually uses thighs for more flavor. I used 6 drumsticks with the skin removed.
She uses canned tomatoes flavored with garlic and basil, but still adds more herbs. Sometimes she adds a second can of beans (often black beans) to increase yield and color. The original recipe said to drain the beans, but she likes the end result to have lots of liquid so she doesn't drain.
Could also use red or orange pepper, but green might be little bitter.
It's a very variable recipe, obviously! I served it over brown rice, in bowls, because it was fairly juicy, and as usual with bone-in chicken stew-like things I made ahead and removed the chicken from the bones for easier serving and eating.