Vaucluse Chicken with Garlic

Main Dish
Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 4

Ingrédients

  • Frying Chicken cut into pieces for serving
  • Onion, peeled and cut large dice
  • Carrots, peeled and cut large dice
  • Red Pepper, seeded and cut large dice
  • Green Pepper, seeded anc cut large dice
  • Black Olives, pitted
  • Tomato (seeded) large dice
  • Fresh Thyme, chopped
  • Chicken Stock
  • Olive Oil
  • Flour
  • Salt and Pepper to Taste
  • Bay Leaves
  • Garlic Cloves sliced thinly
  • Celery stalks, large dice

  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.
  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.

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