Enjoy Beth's recipe for Provencal Chicken Stew, and serve with a side of Beth's Easy Cheesy Polenta (recipe below).
Beth's Provencal Chicken Stew (Serves 6-8)
Cut chicken into bite sized pieces, dust with flour, coating all sides and shaking of excess. In a large Dutch oven, heat 1 tbsp of the olive oil. Sautee chicken in batches until slightly golden brown, drain and set aside. In the same pot, add remaining olive oil and sautee carrots, celery, and onion until soft. Deglaze the pan with the wine or stock. Add the chicken back in, along with the rest of the ingredients. Simmer on med-low heat for 15 mins.
Garnish with parsley and serve with polenta.
Serve with Beth's Easy, Cheesy, Polenta
Pour polenta and water in a heat safe bowl, microwave on high for 6-8 mins until desired consistency. Add salt, butter and cheese. Garnish with some freshly cracked pepper.