Chicken Provencal
Chicken Provencal is an impressive dinner. Made with 2 1/2 to 3 lb. broiler fryer chicken, 1/3 c. all-purpose flour, 1 tsp. paprika, 1 tsp. basil and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cut chicken into pieces and remove skin.
Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
Coat chicken with flour mixture.
Heat oil in 4-quart Dutch oven until hot.
Cook chicken until brown on all sides, about 15 minutes.
Add olives, carrots, onions and potatoes.
Pour chicken broth over vegetables.
Heat to boiling; reduce heat.
Cover and cook until chicken is done, about 45 minutes.
Remove chicken and vegetables and keep warm.
Mix cornstarch and cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve sauce with chicken.
Makes 8 servings; 298 calories per serving.
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