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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 432.4
  • Total Fat: 11.8 g
  • Cholesterol: 115.8 mg
  • Sodium: 1,076.5 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 33.6 g

View full nutritional breakdown of Cook This Not That Provencal Chicken calories by ingredient
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Cook This Not That Provencal Chicken

Submitted by: CATMARTENS
Cook This Not That Provencal Chicken

Introduction

This is the type of simple, healthy, satisfying dish that gives Mediterranean cooking it's reputation as the perfect fusion of flavor and nutrition. All of the key components - white wine, tomatoes, olives, herbs - have the distinct advantage of being both intensely flavorful and incredibly good for you. This recipe without the pasta (which I added) is about 285 calories. This is the type of simple, healthy, satisfying dish that gives Mediterranean cooking it's reputation as the perfect fusion of flavor and nutrition. All of the key components - white wine, tomatoes, olives, herbs - have the distinct advantage of being both intensely flavorful and incredibly good for you. This recipe without the pasta (which I added) is about 285 calories.
Number of Servings: 4

Ingredients

    1 TBSP olive oil
    8 boneless skinless chicken thighs ( about 1 1/2 lbs)
    salt and pepper to taste
    1 small onion, minced
    3 Roma tomatoes, diced
    1 cup dry white wine
    1 cup chicken broth
    1 tsp. herbes de provence
    1/4 cup pitted Kalamata olives, roughly chopped
    6 oz. orzo pasta (cooked for about 5 1/2 min.) will soften up more once added to chicken and sauce

Directions

Heat the oil in a large saute pan over med-high heat. Season the chicken all over with salt and pepper. Add the chicken to the pan and cook, turning once, for about 6 minutes total, until seared and nicely browned. (work in 2 batches if need be so as not to overcrowd the pan) Remove the chicken to a plate and reserve.

To the same pan, add the onions, garlic and tomatoes and cook for about 5 minutes, until the onions and tomatoes are soft. Add the wine, broth and herbes de provence and bring mixture to a simmer. Return the chicken to the pan and simmer uncovered, turning the chicken halfway through, for about 20 minutes, until the meat is very tender. While the chicken is simmering, cook the orzo for 5-6 minutes. Drain and add to the chicken, along with the olives. Let cook for about 1 more minute.

Serving Size: 4 Servings 1 1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user CATMARTENS.






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