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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Add olive oil to a hot Dutch Oven. Brown the chicken pieces (I used 2 drums and 2 thighs, bone-in.)
2While the chicken is browning, dice your turnips (or potatoes) into bite sized pieces. Cut your onion into slices, then in half. Crush your garlic.
3Once the chicken is brown, remove from pan. Add the onions, garlic and turnips. Allow to cook for about 5 minutes, stirring occasionally.
4Once 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.
5While 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