Corsican Chicken

Name: Corsican Chicken
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 8 servings.
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 zest; 2 teaspoons cornstarch; 1 tablespoon cold water; 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos, optional

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

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 zest
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 zest. 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.

Editor's Note

Look for herbes de Provence in the spice aisle.

Nutrition Facts

3 ounces cooked chicken with 3 tablespoons olive mixture: 287 calories, 16g fat (5g saturated fat), 89mg cholesterol, 808mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein.

Originally published as Corsican Chicken Stew in Country Woman January/February 2006

Reviews

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Average Rating:

Rianna

Mar 19, 2019

Kids and dad loved even with the Recipe not being followed exactly.
anselr

Mar 12, 2019

This dish was good, but probably not worth making again with all the other recipes out there to be tried.
Esther

Jan 23, 2019

It was very good. I browned the chicken first with the rub on, then placed in liquids in Dutch oven for 1 hour. Next time I do not have to cook so long as the chicken fell apart. It tasted great!
MichelleKTrapp

Jan 20, 2019

Great recipe! Something different
rebelwithoutaclue

Jan 16, 2019

Yea, I finally get to use the herbes de provence that has been sitting in my spice rack forever!
dusk5633

Jan 16, 2019

Vermouth or Orange juice?
Aysons Mama

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.
DuckyD

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.