Vaucluse Chicken with Garlic

Main Dish
Tempo di cottura: 1 hour
Porzioni: 4


  • 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.

L'Auberge Provencale Bed and Breakfast

Più info

  • Prezzo per notte $180 - $375
  • Recensioni (199) 4,5
  • Camere 14
  • Buoni Acquisto accettati

Contatta o prenota

  • Telefono 1-5408371375
  • Numero di Fax 1-5408372004
  • Gratuito 1-8006381702