Chicken Provencale- One Pot Meal

Web www.bigmamasrecipes.com

Chicken Provencale

Ingredients:

1 medium-size fennel bulb, thinly sliced
6 cloves garlic, sliced
1 28-ounce can whole peeled tomatoes with thick tomato puree
1 14 1/2-ounce can reduced-sodium chicken broth
2 teaspoons dried thyme leaves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup pitted ripe olives
1/2 cup red wine
fresh thyme sprigs
boiling water

Directions:

1. In heavy 6-quart saucepot, heat 1 tablespoon oil over medium heat. Add chicken; saute until pieces are browned on all sides ? about 5 minutes. Remove chicken to medium-size bowl and set aside.
2. Add remaining 1 tablespoon oil, the onions, and fennel to saucepot; saute until golden -- about 10 minutes. Add garlic and saute 2 minutes. Return browned chicken to saucepot with vegetables. Add tomatoes with puree, chicken broth, dried thyme, pepper, and salt. Heat stew to boiling over high heat; reduce heat to low, cover, and cook 45 minutes. Add olives and red wine and cook 15 minutes longer, stirring occasionally.

3. To serve, stir chicken stew and ladle 2 pieces of chicken with tomato-vegetable mixture into each of 6 soup plates. Garnish each with a sprig of thyme, if desired, or keep stew warm over very low heat for guests to help themselves as desired. Stew may be kept warm for up to an hour on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.

Nutrition information per serving: protein: 25 g; fat: 13 g; carbohydrate: 12 g; fiber: 3 g; sodium: 786 mg; cholesterol: 97 mg; calories: 286.