One-Pot Chicken Provençal

by Rachael Ray Show Staff 9:00 AM, April 2, 2015

Aired April 2, 2015

Serves 4

1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)
Salt and pepper
2 teaspoons dried Herbes de Provence
3 tablespoons olive oil
1 small bulb fennel, chopped
1 onion, chopped
1 rib of celery, chopped
2 to 3 large cloves garlic, chopped
1 large fresh bay leaf
2 tablespoons thyme, chopped
1/2 cup dry white wine
1/2 cup chicken stock
A pinch saffron threads, optional but recommended
1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
Baguette or other crusty bread


Season the chicken with salt, pepper and Herbes de Provence.

Heat oil, 1 turn of the pan, in a deep skillet with a tight-fitting lid. Brown chicken on both sides and remove to a plate. Add more olive oil, 2 turns of the pan, then add fennel, onion, celery, garlic, bay and thyme, and cook to soften 7-8 minutes. Add wine and reduce by half; add stock, saffron (if using) and tomatoes. Stir, set chicken back into pan and bring to boil; reduce heat to medium and cover pan. Cook chicken 15-20 minutes until juices run clear.

Serve chicken from the pan with torn-up crusty bread for mopping up the delicious vegetables in sauce.

Serves 4

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