Chicken Provencal with Mushrooms

Total Time
45mins
Prep 15 mins
Cook 30 mins

Low stress weekday cooking - my favourite kind. My family's too.

Ingredients Nutrition

Directions

  1. Pat chicken dry and dredge in seasoned flour, shaking off excess.
  2. In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
  3. Transfer to a plate.
  4. Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
  5. Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
  6. Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
  7. Season with salt and pepper.
  8. Sprinkle with parsley and serve over noodles.

Reviews

(4)
Most Helpful

I thought this was a fabulous dish while the rest of the family was luckwarm. I used boneless skinless thighs and breasts for the legs and it came out wonderful. I served this over rice cooked in chicken broth. I thought the spice blend was right on and with the wine, tomato paste and garlic I was in heaven!

Michelle S. May 12, 2003

Well this must have been good, it disappeared so quickly I didn't even get to try any! I ran out of white wine, so I substited with red wine - apparently it was yum!

*Marli* May 10, 2003

I used skinless bone-in thighs for this, but otherwise didn't change a thing. It made for a tasty, easy dinner on a cold night. I served it over noodles, and offered shaved parmesan cheese at the table. Next time I would reduce the broth to 1 cup, as I'd have liked the suace a little thicker.

JustJanS November 21, 2003

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