When I serve this chicken Provencal at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day ahead—it's as good as it is the first day it's made.
Chicken Provencal
Chicken Provencal
Prep Time
15 min
Cook Time
1 hour 5 min
Yield
4 servings
Ingredients
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1 tablespoon canola oil
- 1-1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (29 ounces) diced tomatoes, undrained
- 3 medium carrots, sliced 1/4 inch thick
- 1 tablespoon chicken bouillon granules
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
Directions
- In a large skillet, brown chicken in oil; remove and set aside.
- Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
- Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.
Nutrition Facts
1 cup: 580 calories, 25g fat (6g saturated fat), 132mg cholesterol, 1277mg sodium, 37g carbohydrate (14g sugars, 11g fiber), 50g protein.
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