Chicken Provencal

Chicken Provencal Recipe

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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

How to Make Chicken Provencal


  1. Rim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters.
  2. Cut onion into quarters.
  3. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is lightly browned.
  4. Place in a large bowl.
  5. Heat remaining 3 tablespoons oil in skillet.
  6. Brown chicken pieces on all sides over moderately high heat; drain on paper towels.
  7. Wipe out skillet.
  8. Return chicken to skillet; add broth and marjoram.
  9. Bring to boiling; lower heat; cover.
  10. Simmer for 30 minutes, turning occasionally, until chicken is tender.
  11. Remove to serving platter; keep warm.
  12. Place eggplant mixture, tomatoes and olives in skillet.
  13. Cook, stirring constantly, until heated through.
  14. Spoon over chicken.

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About Chicken Provencal

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

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