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. - - - - - - - - - - - - - - - - - - RisaG __________________________________________________ Do You Yahoo!? Yahoo! Shopping - Mother's Day is May 12th! http://shopping.yahoo.com