Photo: Lily Banse
Slow-Cooker Provençal Chicken
19 ingredients
Serves 6.
openrecipes
Enhance the flavor of this chicken dish by topping each portion with fig and olive tapenade. Prepare it from scratch or purchase a ready-made version.
Estimated Nutrition (whole recipe, rough)
429
Calories
34g
Protein
18g
Fat
29g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, about 3 1/2 lb., cut into 8 pieces (2 thighs, 2 drumsticks, 2 breast-wing portions and 2 lower-breast portions)
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 2 Tbs. olive oil, plus more for drizzling
- 1/2 large yellow onion, finely chopped
- 3 bay leaves
- 5 garlic cloves, finely chopped
- 1 tsp. dried tarragon
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 cup pitted mild green olives, such as Picholine or Lucques
- 1 cup pitted black olives, such as Niçoise
- 2 dried brown figs, such as Brown Turkey, stemmed and chopped
- 2 garlic cloves, chopped
- 2 Tbs. extra-virgin olive oil
- 2 tsp. brandy
- 1 tsp. grated lemon zest
- 1/4 tsp. minced fresh rosemary
- 4 cups baby arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes