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Chicken Provencal Recipe
Chicken Provencal Recipe photo by Taste of Home

Chicken Provencal Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES: 4 servings

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

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.

Directions

  1. In a large skillet, brown chicken in oil; remove and set aside.
  2. Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
  3. 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.
Originally published as Chicken Provencale in Taste of Home February/March 1997, p25

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Provencal

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 21, 2014

"Love it and so does my family! I use chicken tenders, though, cooking them completely in th first step. That lets me reduce baking time to about half (30 minutes)."

MY REVIEW
Reviewed Sep. 22, 2011

"Very bland. If I do make this again, I would add more seasonings and garlic"

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