Chicken Provençal is a wonderful main dish entree using butter beans, carrots, onions, garlic and tomatoes. It is almost like a chicken stew except the chicken is not cut up in small pieces but left whole. It’s seasoned with thyme and oregano. Chicken Provençal is healthy and low calorie. You can also make it gluten free if you eliminate the chicken bouillon and use chicken stock instead. I have made it both ways and actually prefer not using the chicken bouillon.
The first time I tried this recipe was when I was trying to come up with a dinner meal with ingredients I already had on hand because I didn’t want to get out in a snow storm to go to the store. That’s when I stumbled upon across this great recipe. I knew I had all the ingredients on hand so I gave it a try.
I admit I did not expect this recipe to taste so well. You wouldn’t think from looking at it or the ingredients that this dish would be so tasty, but it is fabulous. This Taste of Home recipe uses braised chicken on a bed of northern beans, tomatoes and carrots and the taste is indescribable. We were pleasantly surprised. I think you will be too. You could partially bake the chicken and use the juices for the recipe if you are trying to eliminate frying but it does have a really good flavor this way.
When I initially posted this recipe in June 2012, I had just began my food blog. All my pictures were deplorable that first year! Pictures were taken with an inferior iPhone 3 so they were blurry and grainy. On top of that, the lighting was extremely poor. I’ve been systematically going through all the posts from that first year and remaking the recipes in order to retake pictures that are more appealing. This recipe is so delicious I thought it needed some fresh pictures (June 2015). I’ve made this recipe with boneless, skinless chicken breasts and, in this case, I used a whole, cut-up chicken. Any chicken pieces work well in this recipe.
Chicken Provençal is a wonderful one-dish meal.
Chicken Provençal is made with butter beans, carrots, onions, garlic and tomatoes.
I served Chicken Provençal with a side of Italian Zucchini.
Here’s what I did.
I used these ingredients.
Drizzle a few tablespoons of olive oil into a skillet. I used about 3. Place chicken pieces in skillet and brown on both sides. The recipe calls for a whole chicken-cut up but I have also used boneless, skinless chicken breasts. Brown chicken on one side, turn pieces over and brown on other side. This will only take about 5 minutes on each side. Add onions, garlic and carrots and saute.
In a mixing bowl, place undrained tomatoes, drained northern beans and spices. Stir to combine.
Spray a large 10×15″ glass baking dish with olive oil cooking spray. Pour tomato picture into dish.
Spread carrot/onion mixture on top of tomato mixture in dish. Top with browned chicken pieces. Cover with foil.
Bake 1 hour to 1 1/2 hours at 350 or until chicken and carrots test done. (Chicken breasts take longer).
Chicken Provençal is so tasty. It’s hard to believe a dish with butter beans, carrots and tomatoes can turn out so incredibly good.
Every bite of Chicken Provençal is mouthwatering and sumptuous.
(Recipe adapted from Taste of Home Cookbook 1998)
- 1 broiler-fryer chicken (3-4 lbs). cut up (or use about 6 boneless, skinless chicken breasts instead)
- 3 tbsp. olive oil
- 1 ½ cups chopped onion
- 3 garlic cloves, minced (or use 1 heaping teaspoon of minced garlic from a jar)
- 2 cans great northern beans, rinsed and drained
- 29-oz. can diced tomatoes, drained
- 3 medium carrots, sliced ¼” thick
- 1 tbsp. instant chicken bouillon (or use chicken broth)
- 1 ½ tsp. thyme
- ½-1 tsp. oregano
- ½ -3/4 tsp. pepper
- In a skillet, brown the chicken in oil; remove and set aside.
- Sauté onion and garlic in drippings until tender.
- Stir in remaining ingredients.
- Spoon into a 3-qt. baking dish; arrange chicken pieces on top.
- Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.
For Gluten-Free diets, eliminate the chicken bouillon and substitute chicken broth and other seasonings of your choice.
Boneness, skinless chicken breasts may take longer to cook through completely.
You can also brown the chicken with the onions, garlic and carrots and stir it into the other ingredients (without heating them) and pour mixture into a greased baking dish.
Chicken Provençal is a quick, easy an economical recipe.
This savory dish is perfect for cool winter nights. Serve with some hot bread and you have a perfect meal.
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