Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Chicken A La Provencale with Sauteed Swiss Chard
Recipe

17 INGREDIENTS • 27 STEPS • 1HR

Chicken A La Provencale with Sauteed Swiss Chard

4.5
2 ratings
Bold yet delicate, the flavors of southern France combine in this herby, hearty, chicken stew made with tomatoes and black olives. Searing the chicken first seals in all its flavorful juices. A slow simmer adds depth and richness to this classic dish.
Add to plan
logo
Chicken A La Provencale with Sauteed Swiss Chard
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Bold yet delicate, the flavors of southern France combine in this herby, hearty, chicken stew made with tomatoes and black olives. Searing the chicken first seals in all its flavorful juices. A slow simmer adds depth and richness to this classic dish.
1HR
Total Time
$14.67
Cost Per Serving
Ingredients
Servings
2
US / Metric
Garlic
1 clove
Chicken Base
1 pckg
Chicken Base
Yellow Onion
1
Castelvetrano Olives
10
Castelvetrano Olives
White Cooking Wine
1 cup
White Cooking Wine
Chard
9 1/2 cups
Fresh Basil
1/2 cup
Water
8 cups
Water
Salt
1/2 tsp
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1232
Fat
67.8 g
Protein
72.6 g
Carbs
84.9 g
Add to plan
logo
Chicken A La Provencale with Sauteed Swiss Chard
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Bring Water (8 cups) to a boil over high heat in a medium saucepan.
step 1 Bring Water (8 cups) to a boil over high heat in a medium saucepan.
step 2
Peel and dice the Yellow Onion (1) into quarter inch diced pieces, and set aside.
step 2 Peel and dice the Yellow Onion (1) into quarter inch diced pieces, and set aside.
step 3
Roughly chop the Garlic (1 clove), and set aside.
step 3 Roughly chop the Garlic (1 clove), and set aside.
step 4
Remove the stems from the Fresh Basil (1/2 cup) and Fresh Parsley (3 Tbsp) and discard. Roughly chop the leaves and set aside.
step 4 Remove the stems from the Fresh Basil (1/2 cup) and Fresh Parsley (3 Tbsp) and discard. Roughly chop the leaves and set aside.
step 5
Juice Lemon (1)) into a small bowl, remove seeds, and set aside.
step 5 Juice Lemon (1)) into a small bowl, remove seeds, and set aside.
step 6
In a second small bowl, mix together one cup of water and Chicken Base (1 pckg), and set aside.
step 6 In a second small bowl, mix together one cup of water and Chicken Base (1 pckg), and set aside.
step 7
Slice the Castelvetrano Olives (10) into quarters, and set aside.
step 7 Slice the Castelvetrano Olives (10) into quarters, and set aside.
step 8
Prepare a second bowl with ice water. Score a two inch x shape, centered on the bottom end of the Tomato (1).
step 8 Prepare a second bowl with ice water. Score a two inch x shape, centered on the bottom end of the Tomato (1).
step 9
Place the tomato in the boiling water for thirty seconds, and then transfer to ice water. When cool, peel the skin from the tomato, discard the seeds, and the interior flesh.
step 9 Place the tomato in the boiling water for thirty seconds, and then transfer to ice water. When cool, peel the skin from the tomato, discard the seeds, and the interior flesh.
step 10
Dice the tomatoes into one inch diced pieces, and set aside.
step 10 Dice the tomatoes into one inch diced pieces, and set aside.
step 11
Pat dry the Whole Chicken (1/2) pieces with paper towels.
step 11 Pat dry the Whole Chicken (1/2) pieces with paper towels.
step 12
In a large bowl, mix together the All-Purpose Flour (1/2 cup), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 12 In a large bowl, mix together the All-Purpose Flour (1/2 cup), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 13
Add chicken to the flour mixture and mix until well coated. Remove the chicken from the bowl and carefully shake off the excess flour.
step 13 Add chicken to the flour mixture and mix until well coated. Remove the chicken from the bowl and carefully shake off the excess flour.
step 14
In a large saute pan over high heat, add extra virgin olive oil (2 tablespoon).
step 14 In a large saute pan over high heat, add extra virgin olive oil (2 tablespoon).
step 15
When the oil is hot, carefully add the chicken skin side down, and brown for six minutes.
step 15 When the oil is hot, carefully add the chicken skin side down, and brown for six minutes.
step 16
Turn the pieces over and cook for six more minutes.
step 16 Turn the pieces over and cook for six more minutes.
step 17
Remove chicken from the pan and place on a plate.
step 17 Remove chicken from the pan and place on a plate.
step 18
In the same large saute pan over medium heat, add the onions and cook for five minutes.
step 18 In the same large saute pan over medium heat, add the onions and cook for five minutes.
step 19
Deglaze with White Cooking Wine (1 cup) and reduce until a quarter of the liquid remains.
step 19 Deglaze with White Cooking Wine (1 cup) and reduce until a quarter of the liquid remains.
step 20
Add the chicken back to the pan along with the tomato, basil, and chicken stock.
step 20 Add the chicken back to the pan along with the tomato, basil, and chicken stock.
step 21
Bring to a boil and cook for fifteen minutes.
step 21 Bring to a boil and cook for fifteen minutes.
step 22
Add the olives, parsley, garlic, lemon juice, and Unsalted Butter (2 Tbsp).
step 22 Add the olives, parsley, garlic, lemon juice, and Unsalted Butter (2 Tbsp).
step 23
In a large saute pan over medium high heat, add olive Extra-Virgin Olive Oil (1 Tbsp).
step 23 In a large saute pan over medium high heat, add olive Extra-Virgin Olive Oil (1 Tbsp).
step 24
When oil is hot add Chard (9 1/2 cups) and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp), and saute for two minutes until cooked through and slightly wilted.
step 24 When oil is hot add Chard (9 1/2 cups) and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp), and saute for two minutes until cooked through and slightly wilted.
step 25
Remove from heat and set aside for plating.
step 25 Remove from heat and set aside for plating.
step 26
Place swiss chard in the center of two plates. Top with chicken and sauce.
step 26 Place swiss chard in the center of two plates. Top with chicken and sauce.
step 27
Serve and enjoy!
step 27 Serve and enjoy!
Tags
Shellfish-Free
French
0 Saved
top