Chicken Provencale Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 each: Chicken, boned
4 tbsp: Olive oil,
2 tbsp: Butter,
1 each: Onion, medium chopped
1 each: Celery, stalk chopped
1 cup: Water, boiling
2 cup: Chicken bouillon,
1 can: Tomato, 8 oz
4 tbsp: Flour,
1/4 cup: Sherry,
2 tbsp: Parsley, chopped
Directions:
Debone chicken and remove skin. In large skillet heat butter and oil.
Saute chicken on both sides until brown. Remove from pan. In same
skillet saute onions and celery about 5 minutes. Blend in flour;
slowly add water with chicken bouillon dissolved in it. Add can of
whole tomatoes and stir till mixture comes to a boil. Season with
salt + pepper. Add chicken, sherry and parsley. Cover, simmer until
tender, about 30 minutes.
Source from luhu.jp
Saute chicken on both sides until brown. Remove from pan. In same
skillet saute onions and celery about 5 minutes. Blend in flour;
slowly add water with chicken bouillon dissolved in it. Add can of
whole tomatoes and stir till mixture comes to a boil. Season with
salt + pepper. Add chicken, sherry and parsley. Cover, simmer until
tender, about 30 minutes.
Source from luhu.jp