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Recipe to Print-Provençal Braised Chicken - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Provençal Braised Chicken - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: 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

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00