RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 764
| View Recipe |
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| Recipe Name: |
Provençal Braised Chicken |
| Source: |
, May 1994 |
Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you prefer you can make this with breasts, either bone-in or boneless, but I think the whole chicken is best. If using boneless breasts reduce the cooking time
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Ingredients:
3 Tablespoons oil, olive
42 Ounce(wt)s tomatoes, diced, with garlic use juice
0.5 Cup basil, fresh chiffonade
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Directions:
Season chicken with salt and pepper.
Heat oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken and brown on all sides, about 5 minutes per batch. Transfer chicken to plate.
Pour off all but 2 tablespoons fat from Dutch oven. Add salt pork; sauté until golden, about 5 minutes.
Add onion and sauté until almost tender and golden, 6 minutes. Add tomatoes with their juices, broth, wine, thyme, garlic and bay leaves and bring to boil.
Return chicken to Dutch oven. Cover and simmer until chicken is cooked through and almost falling off the bone, about 35 minutes.
Transfer chicken to large bowl. Add olives to Dutch oven and boil until mixture is reduced to 3 cups, about 25 minutes. Mix in basil. Return chicken to Dutch oven and stir. Simmer to reduce sauce until it thickens to the consistency you want.
Toss pasta with about 2 cups of sauce, top with the chicken, then the rest of the sauce. |
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| Nutrition per Serving: |
| Calories: |
1685 |
Total Carbs: |
86.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
352.0 |
Fat: |
100.8 |
Protein: |
104.92 |
| Fiber: |
3.30 |
Sodium: |
1277.33 |
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