Provencal Chicken
How to make traditional Provencal Chicken. Our easy healthy Chicken Provencal recipe features onion, garlic, orange, fennel, basil & wine.
Servings: 4
Calories: 500kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Dutch Oven
- Mixing bowls
- Wooden spoon or spatula
Ingredients
- 1.5 lb Boneless, Skinless Chicken Thighs cut into 1-inch pieces
- Kosher Salt & Black Pepper
- 1/4 cup Olive Oil
- 1 Medium Red Onion thinly sliced
- 1 Medium Fennel Bulb thinly sliced
- 2 tbsp Tomato Paste
- 3 Garlic Cloves minced
- 1/4 tsp Red Pepper Flakes
- 2 Wide Strips Orange Zest (2 inches long)
- 2 tbsp Orange Juice
- 1/2 cup Dry White Wine
- 1/4 tsp Saffron Threads
- 1 cup Fresh Basil torn
Instructions
- In a medium bowl, toss the chicken with 1 tsp salt and 1/2 tsp black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and 1/2 tsp salt, then cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.
- Add the tomato paste, garlic, pepper flakes, and orange zest. Cook, stirring often, until the tomato paste begins to darken and stick to the pot, about 4 minutes. Reduce to medium and add the wine. Bring to a simmer and cook, scraping up any browned bits, until the liquid is almost evaporated, about 3 minutes.
- Add the chicken, 1.5 cups of water and the saffron, then stir to combine. Bring to a simmer, then reduce to medium-low and cook, uncovered, until a skewer inserted into the chicken meets no resistance, about 15-20 minutes.
- Off heat, remove and discard the zest strips. Stir in the orange juice and half the basil, then taste and season with salt and black pepper. Transfer to a serving dish and garnish with remaining basil.
Nutrition
Calories: 500kcal | Carbohydrates: 10.9g | Protein: 51g | Fat: 25.5g | Saturated Fat: 5.3g | Cholesterol: 151mg | Sodium: 188mg | Potassium: 849mg | Fiber: 2.9g | Sugar: 3.1g | Calcium: 81mg | Iron: 3mg
