Easy recipe Chicken And Potato Provencale Recipe

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about eight chicken thigh fillets, trimmed and halved flour, for dusting salt (Recipes by ingridients salt) and cracked black pepper one onion, sliced about three garlic (Recipes by ingridients garlic) cloves, crushed two one/two cups (six hundred and twenty-fiveml) Campbells Real Stock Chicken about three/four cup (one hundred and eightyml) white wine four thyme (Recipes by ingridients thyme) sprigs about eight slices (about one hundred and twentyg) pancetta, cut into strips six chat potatoes, halved one/two cup whole green olivesStep one Toss the chicken in a little flour, salt (Recipes by ingridients salt) and pepper, and shake off excess. Step two Heat a little olive oil (Recipes by ingridients olive oil) in a large deep saucepan over medium-high heat. Cook the chicken, in batches for two-about three minutes or until browned. Return all the chicken to the pan. Add the onion and cook for about three-four minutes or until softened. Step about three Add the garlic (Recipes by ingridients garlic) and cook for another minute. Step four Combine the stock and wine and pour over chicken. Add the thyme (Recipes by ingridients thyme) and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for fifteen minutes or until chicken is tender. Chicken And Potato Provencale Recipe. Step five Uncover, add pancetta and potatoes, and cook for a further twenty-five minutes or until the potatoes are soft. Chicken And Potato Provencale Recipe. Stir through the olives and cook for another five minutes. Serve immediately..