Corsican Chicken Recipe

4 2 5
Corsican Chicken Recipe
Corsican Chicken Recipe photo by Taste of Home
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Corsican Chicken Recipe

Read Reviews
4 2 5
Publisher Photo
Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. —Mary Bergfeld, Eugene, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/2 hours

Ingredients

  • 3 tablespoons butter, softened
  • 2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 2 pounds boneless skinless chicken thighs
  • 1 large onion, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, julienned
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/2 cup dry vermouth or orange juice
  • 1/2 cup pitted Greek olives, quartered
  • 1 teaspoon grated orange peel
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos, optional

Directions

In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes.
Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos. Yield: 8 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Corsican Chicken in Country Woman January/February 2006, p45

Nutritional Facts

1 each: 287 calories, 16g fat (5g saturated fat), 89mg cholesterol, 808mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein.

  • 3 tablespoons butter, softened
  • 2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 2 pounds boneless skinless chicken thighs
  • 1 large onion, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, julienned
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/2 cup dry vermouth or orange juice
  • 1/2 cup pitted Greek olives, quartered
  • 1 teaspoon grated orange peel
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos, optional
  1. In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
  2. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes.
  3. Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
  4. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos. Yield: 8 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Corsican Chicken in Country Woman January/February 2006, p45

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Reviews forCorsican Chicken

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MY REVIEW
Aysons Mama User ID: 6977773 85127
Reviewed Nov. 17, 2012

"i can not express how delicious this is. i could eat it weekly! My husband says this is one of his favorites. the ingrediants aren't things you generally have at home, however it is well worth the trip. i double it and have left overs!! so worth it. there aren't any stars for me to click on but this is definately a five."

MY REVIEW
DuckyD User ID: 6546820 156654
Reviewed Jun. 4, 2012

"This was very good, even though I could not find any herbes de Provence at my grocery store. I improvised and the recipe worked well."

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