Recipe

Chicken Provencal Recipe

	Hollyeats / All my dishes 1 year, 10 months ago This is a simple recipe which can be assembled ahead of time and baked before guests come. The mix of flavors is intense; great served with a full red wine. Prep:25m Cook:60m Servings:4	Hollyeats
	italofrench

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Ingredients

1 chicken, quartered or: 2 leg/thighs and 2 breast halves

Olive oil

Lawry's (or other) seasoned salt

Mrs Dash original salt-free seasoning

Fresh-ground black pepper

1 large onion, chopped

1 1/2 cups small fresh mushrooms, quartered

3 cloves garlic, crushed

1 tsp. rosemary

1/2 tsp. basil

1/2 cup white wine

1 large can crushed tomatoes

2 TBS tomato paste

1/2 cups pitted and sliced green olives

1 tsp sugar

6 strips cured bacon, sliced into short strips

Directions

Preheat oven to 400° (200° C) and grease a deep baking pan.

Heat olive oil in a large skillet. Sprinkle chicken with seasoned salt & Mrs Dash.

When hot, add the seasoned chicken pieces and brown quickly over medium-high heat, skin-side down first, only until skin is well-colored (the chicken will still be raw inside).

Put the chicken pieces into the oven pan, skin-side up, and into the oven while you make the sauce.

To the oil left in the pan (add more if necessary) add the onion and mushrooms and sauté over medium-high heat until mushrooms give off their juice.

At this point, add the garlic and stir it in well.

Deglaze with white wine, scraping up all pan brownings.

Add tomatoes, tomato paste, olives and herbs; heat through.

Add sugar and taste sauce; adjust seasonings with more salt and pepper to your taste.

Pour over hot chicken in pan and bake another 45-50 minutes or until chicken is done through; it will be moist and tender.

In a small pan, fry up the bacon until crisp; drain.

In the last 5 minutes before serving, mix the bacon bits into the sauce.

Serve over bow-tie pasta along with a green salad and crusty white bread.

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