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Provencal Braised Chicken Recipe

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This recipe for Provencal Braised Chicken, by , is from Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Cavanaugh
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-3 lbs Chicken
1 Large head of garlic separated into cloves
Salt and cayenne pepper
6 Sprigs parsley
1 Red bell pepper, cored, seeded and diced
1 Carrot, diced
1 cups Chicken stock
1 Cup red wine vinegar
1 Tbsp tomato paste
T Herbs de Province
Chopped parsley to garnish

Directions:
Directions:
Preheat the oven to 375 degrees. Season the chicken inside and out with salt and cayenne pepper. Peel half the garlic cloves. Put the unpeeled garlic cloves and the parsley sprigs inside the bird. Place the chicken in a casserole, arrange the red pepper, carrot and the peeled garlic cloves around the bird and then pour in the stock. Bake for about 1 hours or until the juices run clear. While chicken bakes reduce the vinegar over high heat to 4 tablespoons. Remove the chicken from the dish. Pour the pan juices and vegetables into a food processor and puree until smooth. Return the sauce to the casserole over a burner (medium heat) and allow to thicken while mixing in the tomato paste and reduced vinegar. Sauce can be served on the side or poured over the chicken. I always serve the chicken with mashed potatoes or egg noodles to ladle sauce over.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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