Chicken Provencal Chicken Provencal

Chicken Provencal Image by: Chicken Provencal Author: Canadian Living

This recipe, which she first tasted in France, brings the magic of Provence to any party.

  • Portion size 8 servings
  • Credits : ©



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.


Nutritional facts <b>Per serving:</b> about

  • Sodium 290 mg
  • Protein 35 g
  • Calories 243.0
  • Total fat 8 g
  • Cholesterol 82 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 19.0
  • Folate 8.0
  • Calcium 4.0
  • Vitamin A 2.0
  • Vitamin C 7.0
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Chicken Provencal