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Chicken Provencal Recipe

Chicken Provencal Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 580 calories, 25g fat (6g saturated fat), 132mg cholesterol, 1277mg sodium, 37g carbohydrate (14g sugars, 11g fiber), 50g protein .

Reviews for Chicken Provencal

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MY REVIEW
kidday 232294
Reviewed Sep. 4, 2015

"Super simple, elegant enough for a dinner party and super tasty! A wonderful, wonderful dish. I wouldn't change a thing. A keeper"

MY REVIEW
maryHodges 17649
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
jwieneke 13398
Reviewed Sep. 22, 2011

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

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Wine Pairings

Full-Bodied White Wine

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