Provencal Chicken Stew

Patsy Catsos, MS, RDN, LD

Updated on September 20, 2019

(37 ratings)

Total Time: 80 min

Prep Time: 30 min

Cook Time: 50 min

Servings: 6 (1 2/3 cups each)

Nutrition Highlights (per serving)

352 calories

16g fat

20g carbs

32g protein

Show Nutrition Label

Nutrition Facts
Servings: 6 (1 2/3 cups each)
Amount per serving
Calories	352
% Daily Value*
Total Fat 16g	21%
Saturated Fat 4g	20%
Cholesterol 154mg	51%
Sodium 561mg	24%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	14%
Total Sugars 4g
Includes 0g Added Sugars	0%
Protein 32g
Vitamin D 0mcg	0%
Calcium 89mg	7%
Iron 4mg	22%
Potassium 961mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This is a hearty and flavorful one pot meal, colorful and tasty enough to serve when entertaining guests. It reheats nicely, so it is also a good candidate for preparing on Sunday, with planned leftovers to reheat for a low-FODMAP lunch or dinner during the week.

Ingredients

½ pound Swiss chard
1 tablespoon plus 2 teaspoons garlic-infused olive oil, divided
6 boneless, skinless chicken thighs, about 1 ¾ pounds
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ large red bell pepper, diced
1 large carrot, peeled and diced
½ cup chopped celeriac
¾ cup finely chopped leek leaves
1 14.5-ounce can diced tomatoes
1 tablespoon Herbes de Provence
¾ pound red potatoes with skin, cut into 1/2 inch pieces
1 cup water
15 kalamata olives, pitted and sliced

Preparation

Cut the stems off the Swiss chard and cut them crosswise into ¼- inch thick pieces; set aside, keeping stems separate from leaves. Slice the leaves crosswise into ½- inch ribbons, then chop them into thirds in the other direction.
In a large, heavy saucepan or Dutch oven, heat 1 tablespoon of oil on medium high heat. Sprinkle the whole chicken thighs with salt and pepper, and brown them on both sides until golden brown.
Remove the chicken pieces to a bowl and set aside. Add 2 teaspoons of oil to the pot and add red pepper, carrot, celeriac, leek leaves, and chard stems to the pot and sauté until softened, 4 to 5 minutes.
Return the chicken to the pot and add tomatoes with juices, Herbes de Provence, potatoes, and 1 cup water. Cover and simmer for 20 minutes.
Stir in the chard leaves and olives, cover and cook until the leaves are soft and potatoes are cooked through, about 5 minutes. Ladle into bowls and serve hot.

Ingredient Variations and Substitutions

No Herbes de Provence? Substitute ½ teaspoon dried, crushed rosemary, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon dried thyme.

Substitute 1 small zucchini and 1 medium summer squash for the chard. Quarter the squashes lengthwise, then cut them crosswise into ½ inch chunks.

To make this recipe lower in fat, boneless, skinless chicken breasts may be used in place of the chicken thighs. Large chicken breasts should be cut into 2 or 3 pieces each before browning.