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Provencal Braised Chicken

Provencal Braised Chicken created by Dona England

I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375°F.
  • Season chicken generously with salt, cayenne and herbs de Provence.
  • Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
  • Tuck in the parsly sprigs and pour on stock to almost cover chicken.
  • Cover the skillet and braise in the oven until chicken is just cooked through.
  • Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
  • Remove the chicken from the skillet and set aside.
  • Place the skillet on the stove and simmer until vegetables are very soft.
  • Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
  • Return sauce to skillet.
  • Add the reduced vinegar and tomato paste to the sauce.
  • Return the chicken to the pan to reheat gently.
  • Serve on a platter with chopped parsly, if desired.
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@Dona England
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@Dona England
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"I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken."
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  1. Dona England
    Provencal Braised Chicken Created by Dona England
    Reply
  2. Dona England
    Provencal Braised Chicken Created by Dona England
    Reply
  3. Dona England
    I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken.
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