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Nutrition Facts
Serving Size 1 (259g) Recipe makes 8 servings The following items or measurements are not included below: herbes de provence
Calories 205
Calories from Fat 75		(36%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.1g
Cholesterol 102mg		34%
Sodium 831mg		34%
Potassium 491mg		14%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 1.1g	4%
	Sugars 2.2g
Protein 25.6g		51%
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Crock Pot Corsican Chicken

Recipe #335931 | 5½ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Jess4Freedom
Nov 8, 2008

I nice crockpot recipe for a great chicken dish. I use this Herbes de Provence recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end.

SERVES 8 (change servings and units)

Ingredients

2 tablespoons butter, softened
2 tablespoons herbes de provence
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs
1 large onion, chopped
1/2 cup sun-dried tomato, julienne
1 (15 ounce) can beef consomme
1/2 cup dry vermouth or orange juice
1/2 cup Greek olive, sliced
1 teaspoon orange peel
2 teaspoons cornstarch
1 tablespoon cold water
1 teaspoon dried basil
2 tablespoons diced pimentos
2 tablespoons fresh parsley, chopped

Directions

1
Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
2
Add olives and peel. Recover. Put on high for 30 minutes.
3
Remove chicken and keep the pieces warm.
4
Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.

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Featured Reviews for This Recipe

From: NancysFancies

On Jan 20, 2009

Decided to make this in my new cast iron Dutch oven because I started it too late in the day. It was done in about an hour and a half. I slightly browned the chicken with the butter and onions (used both boneless breasts & thighs cut cross-wise). Then, I pretty much followed Jess4freedom's instructions, except I omitted olives & the last three ingredients. The herbes de Provence were very flavorful & provided just the right "French feel" to this marvelous dish! Fantastic on a cold winter day served with a loaf of fresh, crusty bread!

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