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Main Dishes

Chicken Provençale - 2005
​​​​​​​​​​​​​​​​​​Recipe courtesy of Jean Seale

INGREDIENTS
  • 1 broiler/fryer chicken -- cut-up
  • 1 tablespoon  cooking oil
  • 1 ½ cups  onion -- chopped
  • 3 cloves  garlic --  inced
  • 2 cans  great northern beans --  rinsed and drained
  • 1 can - 29oz  diced tomatoes --  undrained
  • 3 carrots, medium -- sliced 1/4"  thick
  • 1 tablespoon  chicken bouillon
  • 1 teaspoon  dried  thyme
  • ½ teaspoon  dried oregano
  • ½ teaspoon  pepper

PREPARATION
In a skillet, brown the chicken in oil; remove and set aside. Sauté onion and  garlic in drippings until tender. Stir in remaining ingredients.   Spoon into a 3 qt baking dish; arrange chicken pieces on top. Cover and bake at 350 degrees for 65 - 75 minutes or until chicken juices run clear.

From the Florida Kitchen of Grandma Jean Seale.

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  • Beverages
  • Non-Foods
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  • What's Cooking