Chicken Provençale

By sipsoftphone

Ingredients

• Chicken:
• 6 chicken thighs or drumsticks (with skin)
• 1/4 cup flour
• 1/2 tsp salt, to taste
• 1/2 tsp pepper, to taste
• 1 tbsp olive oil
• Sauce:
• 1/2 chopped onion
• 1/4 cup green peppers (coursely diced)
• 1/3 cup cooked ham (coursely diced)
• 3 garlic cloves (minced)
• 1/2 tsp dried hot chili pepper (optional)
• 1 tsp chicken stock powder
• 1/3 cup white wine (optional)
• 1 cup canned diced tomatoes (or use fresh tomatoes)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tbsp pitted green/black olives (diced)

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

1) Wash chicken drumsticks and pad dry with paper towel. Combine flour, salt and pepper and roll chicken in flour, shake off excess

2)In a large, deep frying pan, heat the olive oil over moderately high heat. Cook the chicken until browned, turning, about 8 minutes. Remove the chicken from the pan. Leave about 1 tablespoon fat in the pan.

3)Reduce the heat to moderately low. Add onion, garlic, green pepper, ham, and cook, stirring occasionally, until the green pepper starts to soften, about 3 minutes.

4) Add the wine to the pan and simmer 1 to 2 minutes. Add the chicken stock powder, tomatoes, dried hot pepper, basil, parsley, olives and simmer for 5 minutes.

5) Add the cooked drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the remaining parsley to garnish on top.