Chicken Provencal Recipe

Chicken Provencal Recipe photo by Taste of Home

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When I serve this entree at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day ahead—it's as good as it is the first day it's made.

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Chicken Provencal Recipe

Prep: 15 min. Bake: 65 min.

Yield: 4 Servings

15 65 80

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 tablespoon canola oil
1-1/2 cup chopped onion
3 garlic cloves, minced
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (29 ounces) diced tomatoes, undrained
3 medium carrots, sliced 1/4 inch thick
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Directions

In a large skillet, brown chicken in oil; remove and set aside.
Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 580 calories, 25 g fat (6 g saturated fat), 132 mg cholesterol, 1,277 mg sodium, 37 g carbohydrate, 11 g fiber, 50 g protein.

Originally published as Chicken Provencale in Taste of Home February/March 1997, p25