Braised Chicken Provencal

yield: Makes 4 servingsactive time: 25 min

total time: 1 1/2 hr

Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a café table in...

ingredients

1 jar Florentine Pasta Sauce

1/2 cup sliced, drained green olives

2 large garlic cloves, sliced

1 pound crimini mushrooms, sliced

2 medium carrots, sliced

1/2 large onion, chopped

3 tablespoons olive oil

1/4 cup dry white wine

1 whole chicken (cut up)

1/4 cup flour

2 teaspoons kosher salt

1 teaspoon black pepper

        2 teaspoons herbes de Provence

preparation:

Preheat convection oven to 325°F or regular oven to 350°F with rack in middle.

Remove excess fat from chicken and pat dry, then dredge with seasoning mixture of flour, salt, pepper, and herbes de Provence in large zip lock bag.

Toss together carrots, mushrooms, onion, and sliced garlic, in a 13- by 9-inch or other 3-quart shallow baking dish.

Over medium heat, in large saute pan, brown  seasoned chicken pieces 3-4 minutes per side. Then put chicken in baking dish. 

Deglaze saute pan with white wine. Stir in florentine pasta sauce and drained green olives. Pour sauce over chicken dish. 

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before serving. Garnish with chopped flat-leaf parsley. Serve with vegetables and pan juices.