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Monday, December 27, 2010

Chicken Stew Provencal

This is the perfect winter meal, warm and comforting, yet healthy and low calorie, which is exactly what I am looking for after all the holiday indulgences I have consumed! This recipe is slightly adapted from the Washington Post.



Ingredients:
2 tbsps olive oil
4 (about 20 oz) boneless, skinless, chicken breasts, cut crosswise in half, then each half cut into thin strips
2 medium onions, cut into thin wedges
2 stalks celery, cut crosswise into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
4 medium cloves garlic, minced
2 cups low-sodium, nonfat, chicken broth
28 oz canned, no sodium, diced tomatoes, plus their juices
4 medium (unpeeled) red potatoes, cut into 1 inch pieces
2 tsps dried herbes de Provence, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.

Add the onion, celery, carrot, and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.

Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt, and pepper, stirring to combine. Bring to a boil, then reduce heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and potatoes are fork tender. Serve hot. Freeze leftovers, if desired.

Servings: 6
Calories: 269

Linked to Moutwatering Mondays at A Southern Fairytale and Tuesday Night Supper Club at Fudge Ripple.

Labels: , ,

9 Comments:

Blogger Ashley said...

Ooh this looks warm and yummy! I hope you had a wonderful weekend!

December 27, 2010 at 2:34 PM  
Blogger Jenn Erickson said...

Sounds delicious, and I agree, it's perfect after all the holiday indulgences!

December 27, 2010 at 7:48 PM  
Blogger Klove said...

Oh my...that stew looks fantastic. I'm stealing your recipe for next week's meal plan. XOXO

December 27, 2010 at 9:52 PM  
Blogger Christina said...

@Klove I hope you like it!

December 28, 2010 at 10:05 AM  
Anonymous Katerina said...

I totally agree. This stew looks like a perfect meal for a cold winter day.

December 28, 2010 at 2:14 PM  
Anonymous Jeanette said...

Sounds like a tasty, healthy stew. I love herbes de provence, so good with tomatoes and chicken.

December 28, 2010 at 6:17 PM  
Blogger Christy said...

the flavors of this stew are amazing and i love how it is light, yet substantial. i know i always remark about your photos...do you submit them to foodgawker by chance? i think they are really good and it is a nice way to draw some traffic into your site. they can sometimes be picky...but it is kind of a fun thing to see if you get picked. check it out if you haven't already...i think your photos are worthy. Thank you for being part of tuesday night supper club and happy new year!
christy

December 31, 2010 at 2:13 AM  
Blogger Christina said...

@Christy I haven't submitted any to foodgawker, but what a great idea. Thank you so much for the tip, I am going to look into it! Happy New Year!

December 31, 2010 at 9:58 AM  
Anonymous Karen said...

I made this for dinner tonight with the addition of a bay leaf. It was a success! So yummy and very easy to make. My hubby really enjoyed it too. This will be an addition to our regular meals. Thanks for the recipe!!!

February 26, 2013 at 12:09 AM  

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C + C Marriage Factory: Chicken Stew Provencal

Chicken Stew Provencal

This is the perfect winter meal, warm and comforting, yet healthy and low calorie, which is exactly what I am looking for after all the holiday indulgences I have consumed! This recipe is slightly adapted from the Washington Post.



Ingredients:
2 tbsps olive oil
4 (about 20 oz) boneless, skinless, chicken breasts, cut crosswise in half, then each half cut into thin strips
2 medium onions, cut into thin wedges
2 stalks celery, cut crosswise into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
4 medium cloves garlic, minced
2 cups low-sodium, nonfat, chicken broth
28 oz canned, no sodium, diced tomatoes, plus their juices
4 medium (unpeeled) red potatoes, cut into 1 inch pieces
2 tsps dried herbes de Provence, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.

Add the onion, celery, carrot, and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.

Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt, and pepper, stirring to combine. Bring to a boil, then reduce heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and potatoes are fork tender. Serve hot. Freeze leftovers, if desired.

Servings: 6
Calories: 269

Linked to Moutwatering Mondays at A Southern Fairytale and Tuesday Night Supper Club at Fudge Ripple.

Labels: , ,