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Ken Howard's Chicken Saute Provencal




Source of Recipe


Fave Foods


List of Ingredients




3 lbs. of chicken thighs and boneless breast pieces
flour for dredging
6 tablespoons butter
3 tablespoons olive oil
1 yellow onion, sliced
1/4 cup chopped shallots
3 garlic cloves, sliced
4 stalks of celery, sliced
1 lb. white mushrooms- sliced
Salt and pepper
1/3 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. dried tarragon
2 cups chicken broth
1 cup white wine

Recipe



Season chicken pieces with salt and pepper, dredge in flour and shake off excess flour. Heat oil and butter in a large skillet, add the chicken pieces and brown on all sides on medium high heat. Remove chicken from skillet to a warm platter lined with paper towels. Set aside. Add onions, shallots, garlic, celery, mushrooms, and all of the dried ingredients to the skillet and stir into the warmed oil and butter until heated through. Add chicken pieces to the mushroom, shallot and celery mixture. Pour chicken broth and wine into skillet, beat until mixture reaches a boil. Cover and simmer for 30 minutes until tender, and taste for seasoning and adjust. Serve chicken and sauteed vegetables with wild rice and fresh steamed green vegetables. Serves 4. Ken suggests accompanying this dish with wild rice, steamed green Kentucky Wonder beans, and English peas.