Chicken Provencal

Name: Chicken Provencal
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 1 tablespoon canola oil; 1-1/2 cup chopped onion; 3 garlic cloves, minced; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained; 1 can (29 ounces) diced tomatoes, undrained; 3 medium carrots, sliced 1/4 inch thick; 1 tablespoon chicken bouillon granules; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper

11 ingredients

3 steps

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 tablespoon canola oil
1-1/2 cup chopped onion
3 garlic cloves, minced
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (29 ounces) diced tomatoes, undrained
3 medium carrots, sliced 1/4 inch thick
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Directions

1

In a large skillet, brown chicken in oil; remove and set aside.
2

Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
3

Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.