Chicken Provençal Recipe

Name: Chicken Provençal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None skin-on chicken legs (each a little less than 1/2 lb); None None paprika, to taste; 1/4 lb bacon, cut into thin strips; 1 tbsp fresh rosemary, chopped; 5 tbsp oil; 2/3 lb eggplant (around 3 2/3 cups), chopped; 1/2 lb zucchini (around 2 cups), chopped; 1 None red bell pepper, deseeded and chopped; 1 None yellow bell pepper, deseeded and chopped; 2 None onions, peeled, 1 onion roughly chopped, 1 onion finely diced; 18 oz tomato puree; 1 tbsp dried herbes de Provence; 2 tbsp butter; 2/3 lb couscous (around 1 3/4 cups)

Servings: persons

4 None skin-on chicken legs (each a little less than 1/2 lb)
None None paprika, to taste
1/4 lb bacon, cut into thin strips
1 tbsp fresh rosemary, chopped
5 tbsp oil
2/3 lb eggplant (around 3 2/3 cups), chopped
1/2 lb zucchini (around 2 cups), chopped
1 None red bell pepper, deseeded and chopped
1 None yellow bell pepper, deseeded and chopped
2 None onions, peeled, 1 onion roughly chopped, 1 onion finely diced
18 oz tomato puree
1 tbsp dried herbes de Provence
2 tbsp butter
2/3 lb couscous (around 1 3/4 cups)

1
Rub the chicken with salt and paprika. Score each leg 4 times and push the bacon and rosemary into the cuts. Heat 3 tbsp oil in a frying pan and fry the chicken legs for 10 mins on each side.
2
Heat 2 tbsp oil in a separate frying pan and saute the eggplant, zucchini, bell peppers and chopped onion until softened. Add the tomato puree and simmer for 5 mins. Stir in the herbes de Provence and season with salt.
3
Melt the butter in a separate frying pan and fry the diced onion until softened. Add the couscous and cook for 1 min. Add 1 1/4 cups water and season with salt. Cook over a low heat for 7 mins, or until the water is absorbed.
4
Arrange the vegetables on a serving platter and top with the chicken. Serve with the couscous.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 None skin-on chicken legs (each a little less than 1/2 lb), None None paprika, to taste, 1/4 lb bacon, cut into thin strips, 1 tbsp fresh rosemary, chopped, and more.

Yes, Chicken Provençal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Provençal

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