Provencal Chicken Stew

Name: Provencal Chicken Stew
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 pounds of Chicken Tenders; 6 tbsp cornstarch; 4 tbsp olive oil, separated; 2 tbsp butter; 3 cups eggplant, diced; 1 cup onion, diced; ½ cup carrots, diced; ½ cup celery, diced; ½ cup of white wine or chicken broth; 2 (15-ounce) cans diced tomatoes; 1 (15-ounce) can tomato sauce; 1 cup chicken broth; 1 bay leaf; 2 tbsp herbs de Provence; ¼ cup black pitted, Kalamata olives, diced; 1/4 cup capers; 1 tsp salt; ½ tsp freshly cracked pepper; ¼ cup flat-leaf Italian Parsley; Follow package instructions for 8 servings of polenta; 4 tbsp butter; 1/2 cup freshly grated parmesan cheese; 1 tsp rosemary, minced; salt and pepper to taste

6 steps

Prep:45minCook:45min

This simple Provencal chicken stew recipe can be made on the stovetop and uses mostly pantry and fridge staples and you'll love the Provencal flavors!

Updated at: Sat, 23 Nov 2024 23:05:38 GMT

Nutrition balance score

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Instructions

Step 1

Preheat oven to 450F. Toss eggplant with 1 tbsp olive oil, season with salt and pepper to taste. Roast for 15 mins, shaking the pan periodicallyso eggplant browns nicely. Set aside to cool.

Step 2

Cut chicken into bite-sized pieces, season with salt and pepper to taste. Tosschicken with cornstarch, coating all sides and shaking off excess.

Step 3

In a large Dutch oven, heat 1 tbsp of the olive oil and 1 tbsp butter. Sautee chicken in batches until golden brown,and slightly undercooked, it will finish cooking in the stew. Set aside.

Step 4

In the same pot, add 1 tbsp olive oil and sauté carrots, celery, and onion until soft. Deglaze the pan with the wine orstock. Add the chicken back in, along with the rest of the ingredients. Simmer on med-low heat for 15 mins.

Step 5

Garnish with parsley and serve with polenta

Step 6

For Polenta:Polenta (follow instructions on package)for 8 servings then add the butter, cheese rosemary, and salt and pepper to taste

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