L'Auberge Provencale Bed and Breakfast

Vaucluse Chicken with Garlic: Main Dish

Servings: 4

Prep time:1 hour

Ingredients:

• 

  2 1/2 lb Frying Chicken cut into pieces for serving

• 

  Large Onion, peeled and cut large dice

• 

  2 Carrots, peeled and cut large dice

• 

  1 Red Pepper, seeded and cut large dice

• 

  1 Green Pepper, seeded anc cut large dice

• 

  3/4 cup Black Olives, pitted

• 

  1 cup Tomato (seeded) large dice

• 

  2 tablespoons Fresh Thyme, chopped

• 

  2 cups Chicken Stock

• 

  6 oz Olive Oil

• 

  1 cup Flour

• 

  Salt and Pepper to Taste

• 

  2 Bay Leaves

• 

  4 Garlic Cloves sliced thinly

• 

  2 Celery stalks, large dice

Step 1:

--Season flour with salt and pepper. Dredge chicken in flour and shake off excess. --In large skillet or dutch oven, heat just enough olive oil to coat bottom of pan. --Over medium heat, brown chicken throughly, remove from pan and set aside when finished. --Pour off any excess oil and wipe pan with paper towel. Over med-high heat add enough oil to coat pan. --Saute onions, garlic, carrots, celery, and peppers until onions are translucent.

Step 2:

--Return chicken to pan. --Add enough chicken stock to pan to cover halfway up the chicken. --Lightly sprinkle 3 Tbsp. of flour into pan and mix with a fork. --Turn up heat to high. --Add tomatoes. --Bring mixture to boil, and reduce to a simmer. --Add olives, thyme, and bay leaves, cook approximately 40 minutes or until chicken is thoroughly cooked. --Remove bay leaves and season to taste with salt and pepper.