| Ingredients: |
1 whole chicken, separated into pieces, rinsed
1 14 oz can crushed tomatoes
1/2 cup mirepoix (mixture of 50% diced onion, 25% diced celery, and 25% diced carrot)
1 large potato diced to 1/2 inch
1 cup white or red wine-your preference
1/2 bulb garlic, sliced thinly
1 12 oz. can artichoke hearts quartered, drained and dried
1/4 cup pure olive oil
Saffron, a pinch
Herbs de Provence (you can find this herb mixture in the spice section of
most grocery stores)
Salt, pepper, sugar to taste |
| Directions: |
1. Heat Olive Oil to medium-high in a skillet.
2. Salt and pepper chicken and sear until golden brown. Remove chicken from pan.
3. Add mirepoix, garlic, herbs and saffron to pan. Cook on medium heat, stirring occasionally until lightly caramelized.
4. Add wine to deglaze, scraping flavorful brown bits from bottom of pan.
Add potatoes, tomatoes, artichoke hearts and chicken to the pan. Season with salt, pepper and sugar to taste.
5. Lower heat to medium-low and simmer, uncovered until chicken is cooked through (about 45 minutes). Or, if your pan is ovenproof, you may place the Provencal Chicken in the oven at 325 degrees and cook uncovered until chicken is no longer pink and is cooked through.
6. Check seasoning and adjust if necessary.
Serves 4.
To serve:
Mound vegetables in the middle of a large, shallow bowl. Place the chicken on top of the vegetables and ladle the sauce over the top.
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