I’ve been wanting to blog about Chicken Provençal for a while. It’s another of my all-time favorite dishes that is easy to make, low-fat, delicious and will impress your dinner guests! This is another dish where I started with a recipe I came across years ago and I have made it my own over time.This dish has a bold rich flavor that is a great fall/winter dish to warm you up. It is much like a stew. I like to use this recipe when entertaining, because it’s easy to increase/double the recipe and you can make it ahead of time and slow cook it. You don’t have to cook it all day though. I have also cooked it on the stove top in my dutch oven. You can easily cook it in 1-2 hours this way, but I do feel the flavors develop more fully the longer it is cooked.
I usually serve this dish over pasta or rice, as it is pretty “saucy”. You could also just serve it in a bowl as a soup/stew. This last time I made it, which is shown in the photo, I served it over a creamy parmesan polenta. It was very delicious this way!
I hope you like it!
1 pound boneless, skinless chicken thighs or breasts
28 oz can of diced tomatoes in puree
1 fennel bulb, thinly sliced
1 large leek, thinly sliced
½ cup red wine
14 oz chicken broth
2 tsp dried thyme
½ tsp black pepper
½ tsp salt
5 cloves of garlic, pressed or diced
4 oz can sliced black olives
2 tbsp fresh basil, diced
In slow cooker pot, put all ingredients. Cook on low for 6-8 hours. After about 5 hours, remove chicken, shred and put back in slow cooker. Serve over pasta, rice or polenta or simply as a stew.