Provençal Chicken Stew Recipe

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Ingredients

Count

Nutrition

1501

Calories

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
8 chicken thighs (about 2 1/2 lb), skinned
sea salt and freshly ground pepper
1 lb baby yukon gold or red potatoes , scrubbed and halved
2 to 3 tsp fennel pollen
2 lb tomatoes--peeled, seeded and coarsely chopped
1/2 cup water

Directions:

Heat 1 tablespoon of the olive oil in a large nonstick skillet until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 12 minutes. Transfer to a plate.
Heat the remaining 3 tablespoons of olive oil in an enameled cast-iron casserole until shimmering. Add the potatoes and cook over moderately high heat until golden, about 10 minutes. Stir in the fennel pollen and cook until fragrant, about 30 seconds. Add the tomatoes and water, season with salt and pepper and bring to a boil. Return the chicken to the casserole, cover partially and cook over moderately low heat until the chicken is cooked through, about 20 minutes. Serve hot.
Make Ahead: The chicken stew can be refrigerated overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1501.18 Kcal (6285 kJ)
Calories from fat	1254.26 Kcal
		% Daily Value*
Total Fat	139.36g	214%
Cholesterol	297.28mg	99%
Sodium	156.62mg	7%
Potassium	1349.51mg	29%
Total Carbs	32.31g	11%
Sugars	7.94g	32%
Dietary Fiber	3.4g	14%
Protein	32.85g	66%
Vitamin C	52.2mg	87%
Iron	91.8mg	510%
Calcium	58.5mg	6%

Amount Per 100 g
Calories	224.84 Kcal (941 kJ)
Calories from fat	187.86 Kcal
		% Daily Value*
Total Fat	20.87g	214%
Cholesterol	44.53mg	99%
Sodium	23.46mg	7%
Potassium	202.12mg	29%
Total Carbs	4.84g	11%
Sugars	1.19g	32%
Dietary Fiber	0.51g	14%
Protein	4.92g	66%
Vitamin C	7.8mg	87%
Iron	13.8mg	510%
Calcium	8.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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