Chicken Provencal With Potatoes And Carrots

• 2 1/2 - 3 lbs chicken
• 1/3 cup flour
• 1 teaspoon paprika
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 3 tablespoons oil
• 16 small pitted ripe olives
• 8 medium carrots, cut into fourths
• 8 small whole onions
• 4 medium potatoes, cut into fourths
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon cold water

1. Cut chicken into pieces, cut each breast half into halves and remove skin.
2. Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
3. Coat chicken with flour mixture.
4. Heat oil in 4-quart Dutch oven until hot.
5. Cook chicken until brown on all sides, about 15 minutes.
6. Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
7. Heat to boiling; reduce heat.
8. Cover and cook until chicken is done, about 45 minutes.
9. Remove chicken and vegetables; keep warm.
10. Mix cornstarch and cold water; stir into liquid in Dutch oven.
11. Heat to boiling, stirring constantly.
12. Boil and stir 1 minute.
13. Serve sauce with chicken.

chicken, flour, paprika, basil, salt, oregano, pepper, marjoram, oil, olives, carrots, onions, potatoes, chicken broth, cornstarch, cold water

Taken from www.food.com/recipe/chicken-provencal-with-potatoes-and-carrots-113959 (may not work)