Chicken Provencal Recipe | Campbell’s Kitchen

Name: Chicken Provencal Recipe | Campbell’s Kitchen
Ingredients: 4 1/2 pounds chicken parts; 2 tablespoons extra virgin olive oil; 1 large onion, peeled and cut in wedges (about 2 cups); 1 fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups); 2 tablespoons all-purpose flour; 5 cloves garlic, peeled; 1/4 cup drained oil-cured olives; 2 tablespoons capers, rinsed and drained; 1 teaspoon Herbes de Provence; 1 can (14.5 ounces) diced tomatoes, drained; 1 cup white wine; 1 cup Swanson® Crafted Roasted Chicken Broth; 2 tablespoons thinly sliced fresh basil leaves

"Our Chicken Provencal recipe uses Chicken broth, garlic, tomatoes, wine, olives and capers to create the signature flavors of this classic dish from Southern France...."

INGREDIENTS

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4 1/2 pounds chicken parts

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2 tablespoons extra virgin olive oil

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1 large onion, peeled and cut in wedges (about 2 cups)

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1 fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups)

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2 tablespoons all-purpose flour

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5 cloves garlic, peeled

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1/4 cup drained oil-cured olives

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2 tablespoons capers, rinsed and drained

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1 teaspoon Herbes de Provence

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1 can (14.5 ounces) diced tomatoes, drained

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1 cup white wine

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1 cup Swanson® Crafted Roasted Chicken Broth

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2 tablespoons thinly sliced fresh basil leaves

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