Chicken Provengal Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Olive oil2 Teaspoon
 Boneless skinless chicken thighs2 Pound, each cut into quarters
 Salt3⁄4 Teaspoon
 Red peppers2 Medium, cut into 1/4 inch thick slices
 Yellow pepper1 Medium, cut into 1/4 inch thick slices
 Onion1 Large, thinly sliced
 Garlic3 Clove (15 gm), crushed with garlic press
 Italian style plum tomatoes1 Can (10 oz)
 Dried thyme leaves1⁄4 Teaspoon
 Fennel seeds1⁄4 Teaspoon, crushed
 Orange peel strip3
 Basil leaves1⁄2 Cup (8 tbs), chopped (Loosely Packed)


In nonstick 5 quart Dutch oven, heat 1 teaspoon olive oil over medium high heat until hot.
Add half of chicken and 1/4 teaspoon salt and cook until lightly browned on all sides, about 10 minutes.
Transfer chicken to plate.
Repeat with remaining oil, chicken, and 1/4 teaspoon salt.
In drippings in Dutch oven, cook peppers and onion with remaining 1/4 teaspoon salt, stirring frequently, until tender and lightly browned, about 20 minutes.
Add garlic; cook 1 minute.
Return chicken to Dutch oven.
Add tomatoes with their juice, thyme, fennel seeds, and orange peel, stirring to break up tomatoes with spoon; heat to boiling.
Reduce heat to low; cover and simmer 15 minutes or until chicken is tender.
Sprinkle with basil to serve.