Main Dishes |
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Chicken Provençale - 2005
Recipe courtesy of Jean Seale
INGREDIENTS
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.
- 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.