Chicken Provencal With Potatoes and Carrots

Recipe by Chef #195447
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READY IN: 1hr
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into pieces, cut each breast half into halves and remove skin.
  • Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
  • Coat chicken with flour mixture.
  • Heat oil in 4-quart Dutch oven until hot.
  • Cook chicken until brown on all sides, about 15 minutes.
  • Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
  • Heat to boiling; reduce heat.
  • Cover and cook until chicken is done, about 45 minutes.
  • Remove chicken and vegetables; keep warm.
  • Mix cornstarch and cold water; stir into liquid in Dutch oven.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve sauce with chicken.
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