Chicken Provencal

• 2 1/2 to 3 lb. broiler fryer chicken
• 1/3 c. all-purpose flour
• 1 tsp. paprika
• 1 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 1/4 tsp. dried marjoram leaves
• 3 Tbsp. vegetable oil
• 16 pitted ripe olives
• 8 carrots, cut into fourths
• 8 small whole onions
• 4 medium potatoes, cut into fourths
• 1 c. chicken broth
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water

1. Cut chicken into pieces 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.
7. Pour chicken broth over vegetables.
8. Heat to boiling; reduce heat.
9. Cover and cook until chicken is done, about 45 minutes.
10. Remove chicken and vegetables and keep warm.
11. Mix cornstarch and cold water; stir into liquid in Dutch oven.
12. Heat to boiling, stirring constantly.
13. Boil and stir 1 minute.
14. Serve sauce with chicken.
15. Makes 8 servings; 298 calories per serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202605 (may not work)