Chicken Stew Provencal

This recipe came to me from the side of a box of chicken stock, and it turned out to be one of the best recipes I've ever tried!

Chicken Stew Provencal

Ingredients

·         2 cups chicken stock

·         2 tbsp butter

·         4 boneless, skinless chicken thighs

·         2 large onions, sliced into thin wedges

·         2 large celery ribs, sliced

·         4 large cloves garlic, minced

·         1 can (14 oz) tomatoes, cut up

·         2 tsp dried herbes de Provence

·         Salt and pepper to taste

Instructions

1.       Heat the butter in a large saucepan over med-high heat. Add chicken and brown on both sides.

2.       Add the onions, celery and garlic. Cook, stirring occasionally, for 5 min or until onions are slightly browned.

3.       Add the stock, tomatoes (with juice), herbes de Provence, salt and pepper. Bring to a boil.

4.       Reduce heat to low, cover and simmer for 45 min or until chicken is done.