Chicken Provencal Recipe, Made Weeknight Friendly and Frugal-ized
March 22, 2012 in Entrees
As a foodie, I love a food challenge – especially when it involves frugal-izing a dish I love. That’s why I decided to pick up the gauntlet thrown down by All You magazine’s Frugal Foodie Challenge: Chicken Provencal.
Their 20-minute version of the classic French peasant dish used chicken breasts, and was very good. But. Like any true foodie, I gave it some tweaks that improved its taste, texture and – yes! – frugality.
Chicken thighs are better in a dish like this, IMHO. They improve the taste, texture and hold their moisture better in a dish like this. And, bonus: they are about HALF the cost of chicken breasts.
The All You recipe used boneless, skinless breasts – and bone-in chicken thighs are less than half the cost: about 60 cents each on sale! Cooking them with the bone in adds so much flavor and helps the thighs stay moist. And, they are Yum.
Also, I switched up the white wine by using chicken stock plus a little white wine vinegar. Also Yum.
This recipe is seriously delish and about $1.65 per serving. Yes, that’s not a typo. $1.65 (if you can find chicken thighs on sale.)
Add this to your weeknight go-to dinner list: it takes 20 minutes, start to finish!
Happy First Day of Spring, Everyone!
FRUGAL WEEKNIGHT CHICKEN PROVENCAL
4 chicken thighs, bone-in and skin removed
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup chicken stock
2 tablespoons white wine vinegar
1 15-oz. can diced tomatoes, drained
1/3 cup nicosise olives, pitted and chopped
1 tablespoon finely chopped fresh parsley
Sprinkle chicken all over with salt. Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.
Warm oil in a large nonstick skillet over medium-high heat until hot. Sauté chicken until golden and cooked through, turning once, 5 to 7 minutes total. Remove chicken to a plate; tent with foil to keep warm.
Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in chicken stock, vinegar and tomatoes, scraping up any browned bits from bottom of skillet with a wooden spoon. Bring to a boil and cook to blend flavors, stirring often, 2 to 3 minutes. Stir in olives.
Place chicken on plates; spoon sauce on top. Sprinkle with parsley and serve immediately.
Other foodies out there do Chicken Provencal:
Grilled Chicken Provencal, Savour Fare
Slow Cooker Chicken Provencal, Macheesemo
Baked Chicken Provencal, Cafe Johnsonia
Julia Child’s Chicken Provencal, One Perfect Bite
Chicken Provencal, Sassy Radish