Chicken Provencal
Chicken Provencal
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 243243 cal |
| pro | 35 g35g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 82 mg82mg chol |
| sodium | 290 mg290mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1919 iron |
| vit A | 22 vit A |
| vit C | 77 vit C |
| folate | 88 folate |
This recipe, which she first tasted in France, brings the magic of Provence to any party.
Ingredients
- 3 tbsp olive oil 3 tbsp olive oil
- 8 boneless skinless chicken breasts , cubed (2-1/2 lb/1.25 kg)8 boneless skinless chicken breasts, cubed (2-1/2 lb/1.25 kg)
- 1-1/2 tsp dried marjoram 1-1/2 tsp dried marjoram
- 1-1/2 tsp dried thyme 1-1/2 tsp dried thyme
- 1-1/2 tsp dried rosemary , crumbled1-1/2 tsp dried rosemary, crumbled
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp fennel seeds , crushed1/4 tsp fennel seeds, crushed
- 1 lb white mushrooms , sliced1 lb white mushrooms or portobello mushrooms or shiitake mushrooms, sliced
- 3 cloves garlic , minced3 cloves garlic, minced
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 2 cups chicken stock 2 cups chicken stock
- 1/2 cup dry white wine 1/2 cup dry white wine
- 1/2 cup chopped green onions 1/2 cup chopped green onions
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
Preparation
In large skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; brown chicken, in 3 batches and adding a little more of the oil if necessary.
Return all chicken to pan; stir in marjoram, thyme, rosemary, pepper and fennel seeds. Reduce heat to medium; cover and cook for 5 minutes. Transfer to ovenproof casserole dish.
Add remaining oil to skillet; heat over medium-high heat. Add mushrooms and garlic; cook, stirring, for 7 minutes or until starting to brown.
Whisk flour into stock; add to pan along with wine and any juices from chicken in dish. Bring to boil over high heat; boil for 7 minutes.
Add green onions; boil for 1 minute longer or until reduced to about 2 cups (500 mL).
Stir into chicken mixture. (Dish can be cooled in refrigerator and stored for up to 24 hours; reheat in 350ºF/180ºC oven for about 20 minutes, stirring occasionally. Or microwave at Medium-High/70% for about 5 minutes.) Garnish with parsley.
Source : © CanadianLiving.com
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