[CH] Dinner The Other Night - Provencal Style Chicken

RisaG (radiorlg@yahoo.com)
Wed, 8 May 2002 15:08:28 -0700 (PDT)

This was dinner the other night. Provencal style
Chicken Thighs. This came out delicious.

*  Exported from  MasterCook  *

                     Provencal-Style Braised Chicken

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                       
Poultry

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
     1/4  cup           all-purpose flour
   1      tsp           sweet paprika
     1/4  tsp           black pepper
   8                    skinless boneless chicken
thighs
   2      tbsp          olive oil
   1      tsp           garlic -- minced
     3/4  cup           onion -- chopped
     1/4  cup           green bell pepper -- chopped
   1      stalk         celery -- chopped
   1      14 oz can     diced tomatoes -- drained
     1/2  cup           water
     3/4  cup           chicken broth
   1      tsp           dried basil -- crumbled
   1      tsp           Emeril's Italian seasoning
   2      tsp           tarragon vinegar
   3      drops         hot sauce -- or to taste
                        cooked rice -- as
accompaniment

In a shallow pan, combine flour, paprika and black
pepper. Dredge chicken in it. 

In a large skillet, heat the oil over medium heat -
hot but not smoking - and saute the chicken (in
batches if necessary). Turn it occasionally until it
is golden brown. Drain well on paper towels. Set
aside.

To same skillet, add garlic, onions, green peppers,
and celery. Saute, stirring occasionally, until
vegetables are tender. Stir in the tomatoes, water,
broth, basil, italian seasoning, vinegar and hot
sauce. Boil the sauce for 5 minutes.

While sauce is cooking, preheat oven to 325°F. When
ready, put chicken in bottom of casserole. Top with
sauce mixture. Cover and bake at 325°F for 35-40
minutes.

After chicken is done and removed from casserole dish,
pour sauce into blender (or large bowl for hand
blender). Blend until pureed. Add salt and black
pepper. Spoon sauce over chicken.

Serve with cooked rice.

Serves 4-6.

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RisaG

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