Friday, December 5, 2008

Provencal Chicken Stew

As is my routine, I woke up this morning and checked the weather forecast. It's gonna be a cold one! Highs not even getting out of the 30s this weekend. Immediately, I thought it is time to bring out the slow cooker. Here is one of our favorites - and very easy to make (what isn't with the slow cooker?). It is a simple recipe, combining basic ingredients, and we find it is good over rice, to absorb the sauce. The taste combinations of the chicken, kalamata olives, tomatoes and basil is delicious and will make you yearn for the fresh air and rugged landscape of Provence.

Provencal Chicken Stew
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 chicken, cut into serving pieces and skinned
  • 1/4 cup olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can crushed tomatoes
  • Freshly ground black pepper
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup fresh basil leaves, cut into chiffonade, for garnish
  • 1 cup black Nyons or kalamata olives, for garnish

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.



Elyssa said...

I can't wait to try this. It has all the flavors I loved cooking with when I was in France!

Elyssa said...

Btw I don't have a slow cooker---do you know if there is a way to make this without one? Just in a big ol pot?

Beets and Bonbons said...

Very interesting question and it seems that most people are seeking just the opposite information online. I did find this article, perhaps it will be helpful?

Do you have a pot that you can put into the oven? If so, perhaps cook at 200 degrees and just make sure you are home to periodically check on it. No idea, though, how long it will take.

Report back! It would be great info to post!

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