Provencal Chicken Stew
- Cut the stems off the Swiss chard and cut them crosswise into ¼- inch thick pieces; set aside, keeping stems separate from leaves. Slice the leaves crosswise into ½- inch ribbons, then chop them into thirds in the other direction.
- In a large, heavy saucepan or Dutch oven, heat 1 tablespoon of oil on medium high heat. Sprinkle the whole chicken thighs with salt and pepper, and brown them on both sides until golden brown.
- Remove the chicken pieces to a bowl and set aside. Add 2 teaspoons of oil to the pot and add red pepper, carrot, celeriac, leek leaves, and chard stems to the pot and sauté until softened, 4 to 5 minutes.
- Return the chicken to the pot and add tomatoes with juices, Herbes de Provence, potatoes, and 1 cup water. Cover and simmer for 20 minutes.
- Stir in the chard leaves and olives, cover and cook until the leaves are soft and potatoes are cooked through, about 5 minutes. Ladle into bowls and serve hot.
Ingredient Variations and Substitutions
No Herbes de Provence? Substitute ½ teaspoon dried, crushed rosemary, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon dried thyme.
Substitute 1 small zucchini and 1 medium summer squash for the chard. Quarter the squashes lengthwise, then cut them crosswise into ½ inch chunks.
To make this recipe lower in fat, boneless, skinless chicken breasts may be used in place of the chicken thighs.
Large chicken breasts should be cut into 2 or 3 pieces each before browning.
Video: Recipe Slow Cooker Recipe For Provencal Chicken Stew
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