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Chicken Provencal Recipe

This French-inspired "stew" of sorts is a humble, country-style chicken dish. Applying a few shortcuts makes it a simple recipe, easy to pull together. Chicken may or may not be marinated, depending on time allowed. Also, chicken can cook while other ingredients are prepared. Full of flavor; a great comfort food. Serves 3-4. 


Ingredients:     
  • 2 lb. chicken thighs, boneless, skinless    
  • 1/4 c. white vinegar (for marinade, if desired)    
  • 1 TBS. sugar (for marinade, if desired)    
  • 1 tsp. salt (for marinade, if desired)
  • 1/2 TBS. olive oil (for marinade, if desired & more for grilling)  
  • 8-12 oz. pasta         
  • 1/2 onion
  • 2 carrots    
  • 1/2 green pepper    
  • 28 oz. can tomato pieces    
  • 1/2 c. chicken stock (use some of cooking juices from cooking the chicken)    
  • 2/3 c. olives, either Nicoise or Kalamata, halved, pitted    
  • 1/2 TBS. minced, fresh garlic    
  • Fresh herbs: Thyme, rosemary (or other favorites) (or substitute dry)  

Time willing, give the chicken extra flavor by marinating for about a day. Add to large ceramic bowl (or to sturdy zip-lock bag): > 2 lb. chicken thighs, boneless, skinless > 1/4 c. white vinegar > 1 tsp. salt > 1/2 TBS. olive oil 

Or simply bake chicken as is. Bake at 350 degrees, about 40 minutes. While chicken is cooking, cook pasta until done; drain after cooking: > 8-12 oz. pasta 

Also, prepare the vegetables. In iron skillet, cook until tender: > 2 carrots, peeled, sliced into rounds > 1/2 onion, diced coarse > a splash of olive oil 

For tastiest, sweetest veggies, add a few tablespoons of water to the pan while they cook, which will eventually evaporate, but which will help them to cook in the meantime. When water's evaporated and carrot/onions are tender, add to the pan and grill: > 1/2 green pepper, diced coarse 

To the peppers/carrot/onion, also add: > 28 oz. canned tomato pieces > any chicken broth accumulated from cooking the chicken (or 1/2 c. stock) 

Bring the vegetables up to a boil, simmering until of a sauce-like consistency. Finally, add: > 2/3 c. halved, pitted Kalamata (or Nicoise) olives > 1/2 TBS. minced, fresh garlic > Fresh herbs to taste 

Add salt if necessary. Serve sauce over chicken and pasta.


Favorite Quotes

Revelation 21:5-6:

"He who was seated on the throne said, 'I am making everything new!' Then he said, 'Write this down, for these words are trustworthy and true.' He said to me: 'It is done. I am the Alpha and the Omega, the Beginning and the End. To him who is thirsty I will give to drink without cost from the spring of the water of life."