Servs: 6 Prep: Cook:
I learnt this from a chef in Marseille.........as I travelled thru France I came to know that this is a must dish in big restaurants.......in France!
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- add 1 chicken, cut into serving pieces
- add 11/2 tablespoons paprika
- add 2 tablespoons olive oil
- add 8 small Yukon Gold potatoes, cut in half
- add 2 medium onions, chopped
- add 3 carrots, peeled and cut into chunks
- add 1 tablespoon butter (optional)
- add 1 tablespoon white flour
- add > cup dry white wine
- add 1 cup chicken broth
- add 1 teaspoon herbes de Provence
- add 1/4 cup chopped fresh parsley
- 1.Season chicken pieces with salt and pepper, then sprinkle generously with paprika. In a large braising pan (or heavy skillet with cover), heat oil. When hot, add chicken pieces in single layer and sauti until golden, turning once, 3 to 5 minutes per side. If your pan is not large enough to hold all the chicken at once, work in batches. Transfer chicken to plate.
- 2. Add onions and sauti until soft, about 5 minutes. If pan is becoming dry, you can add the optional butter or a bit more oil at this time. Add potatoes and carrots and sauti for 5 minutes.
- 3. Sprinkle flour over vegetables, stirring quickly to avoid clumping of flour. Turn heat to high and add wine, boiling for 1 minute. Add chicken broth, return to boil, then add chicken and any accumulated juices. Sprinkle herbs de Provence over chicken and vegetables.
- 4. Reduce heat to medium-low, cover pan, and simmer for 20-25 minutes, until vegetables are tender and chicken is thoroughly cooked. Sprinkle with a bit more paprika for color, if desired. Garnish with chopped parsley and serve.