Vaucluse Chicken with Garlic

L'Auberge Provencale Bed and Breakfast

13630 Lord Fairfax Highway , White Post, VA 22663 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • Red Pepper, seeded and cut large dice
  • Green Pepper, seeded anc cut large dice
  • Black Olives, pitted
  • 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.
About this recipe:

Vaucluse Chicken with Garlic