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Chicken Provencal, Take Me Away...

Luscious Chicken, Family Style. Photo Credit; Wedding Nature Photography

We don’t just bring the chicken, but when we do, it’s like taking a mini vacation to the South of France. This Braised Chicken Provencal recipe will take you on a round trip from the luxury of your own home to Provence and back in a single bite.  It's one of our best sellers, and here's the recipe, you're welcome ;)

Braised Chicken Provencal  

6-8 servings    

2 slices of bacon

1 chicken, cut up, clean, pat dry, dredge in flour, salt & pepper                   

1 sliced brown onion                                                                                           

2 garlic cloves                                                                                                   

½ cup red wine or Madeira                                                                             

14 oz. canned plum tomatoes, don’t drain, coarsely shopped after in the pot   

½ red bell pepper, cored & sliced                                                                   

½ an orange, thick zest (use a vegetable peeler)                                           

½ tsp. each of thyme, fennel seed, rosemary & turmeric                               

¼ tsp. crushed red pepper                                                                               

½ cup kalamata olives                                                                                      

3 tbl. minced parsley

Preheat the oven to 325 degrees. In a large saute pan (with a lid) cook the bacon. Remove it and brown the chicken in two batches if needed to give them space to brown. Remove the chicken from the pan and add the onions. When the onions are translucent put the chicken and all the ingredients in the pan except the olives and parsley. Bring to a boil then cover and bake in teh preheated oven for one hour.

Transfer the chicken to a serving platter and keep warm. Skim the fat off the sauce. Add the olives and parsley. Season the sauce to taste with salt & pepper and pour over the chicken. 

The best part is you don’t even have to pack your bags for this trip!

Recipe credit goes to Pure Joy Caterings Executive Chef, Lynette La Mere.

Photo Credit; Wedding Nature Photography


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