Name: Provençal Chicken Stew
Yield: Makes 4 to 6 servings
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour; 1 teaspoon salt; 1 chicken, cut into serving pieces and skinned; 1/4 cup olive oil; 1 yellow onion, finely chopped; 1 clove garlic, minced; 1/2 cup dry white wine; 1 (14 1/2-ounce) can crushed tomatoes; Freshly ground black pepper; 1/4 cup chopped fresh parsley, for garnish; 1/4 cup fresh basil leaves, cut into chiffonade, for garnish; 1 cup black Nyons or kalamata olives, for garnish

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Provençal Chicken StewPaul Moore

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here.

This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century.

Cook's note:

This recipe was originally prepared in an oval, 5-quart slow cooker.

Recipe notes

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