Chicken Provencal

By The Canadian Living Test Kitchen

319 people added this to their Recipe Box

This recipe makes 8 servings

This recipe, which she first tasted in France, brings the magic of Provence to any party.



Ingredients  3 tbsp olive oil
8 boneless skinless chicken breasts , cubed (2-1/2 lb/1.25 kg)
1-1/2 tsp dried marjoram
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary , crumbled
1/2 tsp pepper
1/4 tsp fennel seeds , crushed
1 lb white mushrooms , sliced or portobello mushrooms or shiitake mushrooms, sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups chicken stock
1/2 cup dry white wine
1/2 cup chopped green onions
2 tbsp chopped fresh parsley
Preparation In large skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; brown chicken, in 3 batches and adding a little more of the oil if necessary.

Return all chicken to pan; stir in marjoram, thyme, rosemary, pepper and fennel seeds. Reduce heat to medium; cover and cook for 5 minutes. Transfer to ovenproof casserole dish.

Add remaining oil to skillet; heat over medium-high heat. Add mushrooms and garlic; cook, stirring, for 7 minutes or until starting to brown.

Whisk flour into stock; add to pan along with wine and any juices from chicken in dish. Bring to boil over high heat; boil for 7 minutes.

Add green onions; boil for 1 minute longer or until reduced to about 2 cups (500 mL).

Stir into chicken mixture. (Dish can be cooled in refrigerator and stored for up to 24 hours; reheat in 350ºF/180ºC oven for about 20 minutes, stirring occasionally. Or microwave at Medium-High/70% for about 5 minutes.) Garnish with parsley.