Chicken Provencal

Directions

1. 1
   Cut chicken into pieces and remove skin.
2. 2
   Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
3. 3
   Coat chicken with flour mixture.
4. 4
   Heat oil in 4-quart Dutch oven until hot.
5. 5
   Cook chicken until brown on all sides, about 15 minutes.
6. 6
   Add olives, carrots, onions and potatoes.
7. 7
   Pour chicken broth over vegetables.
8. 8
   Heat to boiling; reduce heat.
9. 9
   Cover and cook until chicken is done, about 45 minutes.
10. 10
    Remove chicken and vegetables and keep warm.
11. 11
    Mix cornstarch and cold water; stir into liquid in Dutch oven.
12. 12
    Heat to boiling, stirring constantly.
13. 13
    Boil and stir 1 minute.
14. 14
    Serve sauce with chicken.
15. 15
    Makes 8 servings; 298 calories per serving.