Chicken Provencal
When I serve this chicken Provencal 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.
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
Reviews
This recipe is delightfully tasty.
Super simple, elegant enough for a dinner party and super tasty! A wonderful, wonderful dish. I wouldn't change a thing. A keeper
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).
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Very bland. If I do make this again, I would add more seasonings and garlic
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