Chicken Provencale
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.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 65 min.
Ingredients:
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1 tablespoon vegetable 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 skillet, brown the 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.