Beth’s Provencal Chicken Stew

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BETH’S PROVENCAL CHICKEN STEW
Serves 6-8

Ingredients
1 pound (450 g) of Chicken Tenders
2 tbsp (15 g) flour
2 tbsp (30 ml) olive oil
2 carrots, diced
2 celery stalks, diced
1 onion, diced
½ cup (120 ml) of white wine or chicken broth
2 (15-ounce) (900 ml) cans diced tomatoes
1 (15-ounce) (450 ml) can tomato sauce
1 bay leaf
2 tbsp (15 g) herbs de provence
½ cup (75 g) of black pitted, kalamata olives
¼ cup (40 g) of capers, rinsed
1 tsp (6 g) salt
½ tsp (3 g) freshly cracked pepper
¼ (40 g) cup flat leaf Italian Parsley

METHOD:
Cut chicken into bite sized pieces, dust with flour, coating all sides and shaking of excess.

In a large Dutch oven, heat 1 tbsp of the olive oil. Sautee chicken in batches until slightly golden brown, drain and set aside. In the same pot, add remaining olive oil and sautee carrots, celery, and onion until soft. Deglaze the pan with the wine or stock. Add the chicken back in, along with the rest of the ingredients. Simmer on med-low heat for 15 mins.

Garnish with parsley and serve with polenta.

Serve with Beth’s Easy, Cheesy, Polenta
¾ cup (135 g) cornmeal meal
3 (700 ml) cups water
¾ (7 g) tsp salt
½ cup (60 g) grated Parmesan cheese
2 tbsp (30 g) butter
freshly crackled pepper to taste

Method:
Pour polenta and water in a heat safe bowl, microwave on high for 6-8 mins until desired consistency. Add salt, butter and cheese. Garnish with some freshly cracked pepper.