Chicken Provencal Recipe

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Chicken Provencal

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1 lb
1 large
3 Tbsp
garlic clove, minced
4 Tbsp
olive oil
3.5 lb
chicken, cut up
1 c
chicken broth
2 Tbsp
1.5 c
cherry tomatoes, halved
1/2 c
olives, pitted and halved


1Rim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters.

2Cut onion into quarters.

3In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is lightly browned.

4Place in a large bowl.

5Heat remaining 3 tablespoons oil in skillet.

6Brown chicken pieces on all sides over moderately high heat; drain on paper towels.

7Wipe out skillet.

8Return chicken to skillet; add broth and marjoram.

9Bring to boiling; lower heat; cover.

10Simmer for 30 minutes, turning occasionally, until chicken is tender.

11Remove to serving platter; keep warm.

12Place eggplant mixture, tomatoes and olives in skillet.

13Cook, stirring constantly, until heated through.

14Spoon over chicken.

About this Recipe

Course/Dish: Chicken
Regional Style: French
Other Tag: Quick & Easy