Mar012010

Chicken Provencal

Filed under Chicken,Life,World Food by Anna at 9:53 AM on Mar 01 2010

Do you know how sometimes you remember some food you had when you were a kid and you can’t stop thinking about it. That’s what happened to me, I was with this chicken dish in my head for maybe 2 weeks. It was one of my grandmother’s favorites. She used to cook that and served it with creamy polenta. The only difference here is that she would cook the whole chicken. I had a lot in common with my Bina (that’s how I use to call her) we shared the same name and we were from the same astrological sign (scorpion) and by coincidence or not, we both have a very hot temper. She was a funny Italian lady, who spoke a lot with her hands. Her food was always really colorful and yummy. She used to come really close to my ear and whisper: – ‘…You are my favorite’. But I have a feeling she did that to all my cousins too, just to make us feel special. Do you have a dish that reminds you of your grandma?

Chicken Provencal

  • 4 Tablespoons olive oil, divided
  • 4 cups sliced fennel bulb (about 2 bulbs)
  • 3 ½ cups thinly sliced onion (about 2 large)
  • 8 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 pounds skinless chicken thighs
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup dry white wine
  • 1-cup chicken broth
  • 1 tablespoon herbs de Provence
  • 6-diced tomatoes
  • ½ cup niçoise olives
  • Fresh Thyme to sprinkle (optional)

Preparation:

Heat 2 tablespoon olive oil in a large Dutch oven over medium-high heat. Add fennel and onion sauté 8 minutes or until tender. Add garlic sauté 2 minutes. Spoon fennel mixture into a large bowl and reserve. Place flour in a shallow bowl or pie plate, sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper Dredge chicken in flour, shaking off excess. Heat remaining 2 tablespoons  oil in pan over medium-high heat. Add half of chicken. Cook 6 minutes, browning on all sides.  Add browned chicken to fennel mixture. Repeat procedure with remaining chicken, Add wine to pan, scraping pan to loosen browned bits. Stir in broth, fennel, chicken, herbs de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is cooked. Taste for seasonings add olives. Simmer 10 minutes or until sauce is thick. Sprinkle with Thyme.

14 Responses to “Chicken Provencal”

  1. 1 Julianaon 01 Mar 2010 at 2:22 PM

    Herbs de Provence? Never heard of it…where to you get it? After seeing at the chicken dish picture, I’ll have to try this recipe…looks so yummie!

  2. 2 5 Star Foodieon 01 Mar 2010 at 4:24 PM

    What a wonderful dish inspired by your grandmother, the flavors sound amazing! I have a few dishes that remind me of my grandma – meatballs, profiteroles are among the favorites.
    5 Star Foodie´s last blog ..International Gnocchi Party: Sweet Potato Gnocchi with Nori Butter My ComLuv Profile

  3. 3 sweetlifeon 01 Mar 2010 at 5:22 PM

    What a hearty and delish dish for a weeknight meal. I love the color on the dish. My grandma makes the best tortillas…I can eat them with just a dab of butter…mmm

    sweetlife
    sweetlife´s last blog ..She’s Killing Me!! My ComLuv Profile

  4. 4 Annaon 01 Mar 2010 at 7:30 PM

    Hi juliana, Herbs the Provence is a French mix of dry herbs, fennel seeds,basil, Thyme, and lavender. The Italians share almost the same mix, in the Italian mix they have dry oregano, rosemary, basil, and thyme. I just happen to have the French mix, but I guess my Bina wouldn’t mind me changing a bit her recipe. :-D

  5. 5 Annaon 01 Mar 2010 at 7:32 PM

    Hi Natasha, profiteroles sounds really yummy. :-)

  6. 6 Annaon 01 Mar 2010 at 7:45 PM

    Hi Bonni, Thanks, do you have the tortillas recipe in your blog? :-)

  7. 7 citronetvanilleon 01 Mar 2010 at 8:55 PM

    Great looking chicken! I have an Italian recipe very similar pollo all’arrabbiata with chianty and green olives, Southern French and some Italian cuisine are similar. Beautiful and very tasty dish!
    citronetvanille´s last blog ..Seafood obsession part III – Spicy mussels and clams with leeks, beer, chili and herbs My ComLuv Profile

  8. 8 penny aka jeroxieon 01 Mar 2010 at 9:38 PM

    Herbs the Provence sounds good to me and i have all these at home. Even fresh lavender!

  9. 9 Ericaon 02 Mar 2010 at 7:36 AM

    I am a scorpio, too!!!! Mamita’s meatball soup is the dish that connects me with my grandmoher when I eat it. Your chicken looks fantastic :)

  10. 10 Annaon 02 Mar 2010 at 9:16 AM

    When is your birthday Erica? Mine is November 8, hummmm… meatball soup sounds delicious. :-D

  11. 11 Divinaon 03 Mar 2010 at 1:45 AM

    This dish is always comforting to have at home. We just don’t have any fennel and I think that ingredient is so important. I will make it anyway.
    Divina´s last blog ..28 Day Real Food Challange: Day 28 – Beyond Twenty-Eight Days My ComLuv Profile

  12. 12 Annaon 03 Mar 2010 at 7:57 AM

    Thank you so much Divina, For the lovely comments, it’s always a pleasure to have you here. :-D

  13. 13 Maryon 03 Mar 2010 at 10:08 AM

    Anna, this looks lovely and I love the provencal flavors. I stopped by to say hello and stayed much longer than I had intended. You have a gorgeous site. I’ll be back often to see what’s going on. Have a great day.
    Mary´s last blog ..Homemade English Muffins – Julia Child My ComLuv Profile

  14. 14 Annaon 03 Mar 2010 at 12:25 PM

    Thanks Mary, I’m glad you like it, I love your site too. :-D

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