Chicken Provencal

chefs-mate
Servings: 6 Difficulty: Intermediate
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Aromatic chicken simmered in a rustic sauce of eggplant, tomatoes, and olives
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This classic French-Provençal dish transforms simple chicken into a fragrant, hearty meal. The chicken is browned to lock in juices, then gently simmered with marjoram and broth. It is served atop a vibrant medley of sautéed eggplant, onions, and garlic, finished with bright cherry tomatoes and briny olives. The result is a tender, flavorful dish with a beautiful balance of earthy vegetables and rich poultry. Perfect for a comforting weeknight dinner or a light yet satisfying weekend lunch, this recipe captures the essence of southern French home cooking without requiring complex techniques.

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Chicken Provencal

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 383.5

Description

This classic French-Proven&# 195;§al dish transforms simple chicken into a fragrant, hearty meal. The chicken is browned to lock in juices, then gently simmered with marjoram and broth. It is served atop a vibrant medley of sautéed eggplant, onions, and garlic, finished with bright cherry tomatoes and briny olives. The result is a tender, flavorful dish with a beautiful balance of earthy vegetables and rich poultry. Perfect for a comforting weeknight dinner or a light yet satisfying weekend lunch, this recipe captures the essence of southern French home cooking without requiring complex techniques.

Ingredients

Directions

  1. Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters.
  2. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is lightly browned. Place in a large bowl.
  3. Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels.
  4. Wipe out skillet. Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender.
  5. Remove chicken to serving platter; keep warm.
  6. Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through.
  7. Spoon vegetable mixture over chicken and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 383.5kcal
% Daily Value *
Total Fat 40.1g62%
Saturated Fat 5.9g30%
Cholesterol 0.0mg0%
Sodium 3.3mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 1.0g4%
Sugars 1.6g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken provencal, french cuisine, eggplant, tomatoes, olives, marjoram, garlic, onion, one pan meal, comfort food, mediterranean, dinner recipe, herb chicken, sauteed vegetables, simmered chicken, rustic dinner, family meal, easy chicken, vegetable sauce, olive oil, broth
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