Chicken Provencale

• 1 each chicken fryer
• 1 tablespoon vegetable oil
• 1 1/2 cups onions chopped
• 3 cloves garlic minced
• 15 1/2 ounces beans rinsed, drained
• 29 ounces tomatoes undrained
• 3 medium carrots
• 1 tablespoon chicken bouillon cubes
• 1 teaspoon thyme dried
• 1/2 teaspoon oregano dried
• 1/2 teaspoon black pepper

1. In a skillet, brown the chicken in oil; remove and set aside.
2. Saute onion and garlic in drippings until tender.
3. Stir in remaining ingredients.
4. Spoon into a 3 quart baking dish; arrange chicken pieces on top.
5. Cover and bake at 350F (180C) for 65 to 75 minutes or until chicken juices run clear.

chicken fryer, vegetable oil, onions, garlic, beans, tomatoes, carrots, chicken bouillon cubes, thyme, oregano, black pepper

Taken from recipeland.com/recipe/v/chicken-provencale-35373 (may not work)