Recipes

Provençale chicken legs

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Servings : 4

Preparation : 10 minutes

Baking : 6 hours 5 minutes

Ingredients

6 fresh skinless chicken legs
15 mL (1 tbsp) olive oil
1 large onion, coarsely chopped
3 garlic cloves, chopped
750 mL (3 cups) Canton Original Fondue Broth
1 can (540 mL/19 oz) diced tomatoes, drained
2 celery stalks, cut in 1.5 cm (3/4 in) lengths
250 mL (1 cup) mixed black and green olives, drained
1 bay leaf
One sprig fresh thyme or 10 mL (2 tsp) dried thyme
To taste, salt and black pepper

Preparation

In a large hot skillet, brown chicken legs in oil, then transfer to crockpot. In the same skillet, sauté onion and garlic for 1 minute.
Deglaze still-warm skillet with 250 mL (1 cup) Canton Original Fondue Broth and pour into crockpot as well.
Add remaining fondue broth and other ingredients to crockpot, then pour in 250 mL (1 cup) cold water.
Set crockpot on Medium, cover and cook for 6 hours.
Serve this dish with roasted potatoes and your favourite vegetables.

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