Chicken Provencal


Chicken Provençal
From the kitchen of Chef Tse

Serves 8


  • 1 whole chicken, about 5 pounds, cut into 8 pieces, bones chopped into 1 inch pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 1 carrot, peeled and cut into 1/2-inch pieces
  • 1/2 branch celery, cut into 1/2-inch pieces
  • 1/4 cup white onion, cut into 1/2-inch pieces
  • 1 clove garlic, unpeeled smashed with your palm
  • 1 cup dry white wine, such as Chardonnay
  • 1 cup low sodium chicken broth
  • 2 tablespoons all-purpose unbleached flour
  • 1 teaspoon paprika
  • 2 teaspoons rosemary, chopped
  • 1 tablespoon thyme
  • 3 Roma tomatoes, cut into 1/2-inch pieces
  • 10 Kalamata olives, chopped
  • Salt and pepper


  • Heat 2 tablespoons oil in a large soup pot over medium-high heat.
  • Add bones and brown well on all sides, about 5 minutes.
  • Add carrot, celery, onion, and garlic, and brown with bones.
  • Deglaze pan with white wine, scraping up any brown bits.
  • Reduce until only a tablespoon remains, then add the chicken broth.
  • Bring to a boil and pour into slow cooker.
  • Mix together flour and paprika in a shallow dish.
  • Coat chicken with flour, patting off excess.
  • Heat remaining tablespoon olive oil in a large stainless steel skillet over medium-high heat.
  • Add chicken and brown lightly on both sides, about 3 minutes per side.
  • Nestle chicken pieces in sauce in slow cooker.
  • Cook on low 8 hours.
  • Using tongs, remove chicken from slow cooker and set aside.
  • Strain the sauce through a fine mesh sieve, pushing down on solids to release juices.
  • Discard solids.
  • Add thyme, rosemary, tomatoes and olives to sauce.
  • Season sauce with salt and pepper if desired.
  • Spoon over chicken and serve hot.


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