Braised Chicken Herbs de Provence

Melanie B

By
@MelBelle

I was looking for something to do with some chicken thighs and drumsticks I had thawed. I hope you like it. I have started using turnips in place of potatoes, but feel free to use potatoes.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil, light
4
chicken pieces
salt and pepper
1 small
onion
1 lb
turnips or potatoes
1 Tbsp
garlic
3 tsp
herbs de provence
2 1/2 c
chicken stock
8 oz
mushrooms

Directions Step-By-Step

1
Add olive oil to a hot Dutch Oven. Brown the chicken pieces (I used 2 drums and 2 thighs, bone-in.)
2
While the chicken is browning, dice your turnips (or potatoes) into bite sized pieces. Cut your onion into slices, then in half. Crush your garlic.
3
Once the chicken is brown, remove from pan. Add the onions, garlic and turnips. Allow to cook for about 5 minutes, stirring occasionally.
4
Once the onions have started to soften, put the chicken pieces on top of the vegetables. Sprinkle with 3 teaspoons of herbs de provence. Add a bit more salt and pepper at this point. Slowly add 2 1/2 cups or so of chicken stock. You just want to cover the vegetables. Bring to a gentle boil, then reduce heat to a simmer. Cover and let simmer for 45 minutes.
5
While that is simmering, clean and half or quarter the mushrooms. After 45 minutes, add the mushrooms, replace the lid and simmer for another 15 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Collection: One-Pot Meals
Other Tag: Healthy