Chicken Provencal With Potatoes And Carrots

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 7
• 2 1/2-3 lbs chicken
• 1/3 cup flour
• 1 teaspoon paprika
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 3 tablespoons oil
• 16 small pitted ripe olives
• 8 medium carrots, cut into fourths
• 8 small whole onions
• 4 medium potatoes, cut into fourths
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Recipe

• 1 cut chicken into pieces, cut each breast half into halves and remove skin.
• 2 mix flour, paprika, basil, salt, oregano, pepper and marjoram.
• 3 coat chicken with flour mixture.
• 4 heat oil in 4-quart dutch oven until hot.
• 5 cook chicken until brown on all sides, about 15 minutes.
• 6 add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
• 7 heat to boiling; reduce heat.
• 8 cover and cook until chicken is done, about 45 minutes.
• 9 remove chicken and vegetables; keep warm.
• 10 mix cornstarch and cold water; stir into liquid in dutch oven.
• 11 heat to boiling, stirring constantly.
• 12 boil and stir 1 minute.
• 13 serve sauce with chicken.