Stewed Chicken with Red Peppers and Carrots

Stewed Chicken with Red Peppers and Carrots

-1 teaspoon butter
-1 onion chopped
-1 clove of garlic chopped
-2 carrots peeled and sliced thin
-1 red pepper finely sliced
-1 cup chicken broth
-1 tablespoon herb de Provence
-6 skinless boneless chicken thighs or 4 skinless boneless chicken breast
-pepper to taste

In a large frying pan on medium heat melt butter and add onions.  Cook until onions transparent, place a lid on to maintain moisture.  Add the garlic and cook for a few more minutes, place the chicken in the pan and brown on either side, again place the lid on and stir the onions around the chicken.  Cook for about 7 minutes per side and then add the carrots, lid back on.  Add the herb de Provence and broth and allow to simmer for 20 minutes and then add the red pepper, cook for another 10 minutes and serve over rice.