braised chicken herbs de provence

(2 ratings)
Recipe by
Melanie B
Kennesaw, GA

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.

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For braised chicken herbs de provence

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

How To Make braised chicken herbs de provence

  • 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.
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