Chicken Provencal Recipes

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CHICKEN PROVENCAL



Chicken Provencal image

When I serve this chicken Provencal at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day ahead-it's as good as it is the first day it's made.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 tablespoon canola oil
1-1/2 cup chopped onion
3 garlic cloves, minced
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (29 ounces) diced tomatoes, undrained
3 medium carrots, sliced 1/4 inch thick
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil; remove and set aside. , Saute onion and garlic in drippings until tender. Stir in remaining ingredients. , Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.

Nutrition Facts : Calories 580 calories, Fat 25g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 1277mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 11g fiber), Protein 50g protein.

ROASTED CHICKEN PROVENCAL



Roasted Chicken Provencal image

Juicy chicken gets a French twist with roasted tomatoes, onion, peppers and olives.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 10

3 medium tomatoes, cut into 1-inch-thick wedges
1 red or yellow bell pepper, cut into 1-inch-thick strips
1 large onion, cut into 1-inch-thick wedges
1/4 cup pitted Nicoise or Kalamata olives
4 anchovy fillets, coarsely chopped
2 tablespoons orange marmalade
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 3- to 4-pound whole chicken
1 small sprig fresh rosemary

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
  • Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
  • Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.

CHICKEN PROVENCAL "STOUP"



Chicken Provencal

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 16

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table

Steps:

  • One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES



Chicken Provençal with olives & artichokes image

Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 1h55m

Number Of Ingredients 14

2½kg chicken, jointed (ask your butcher to do this)
8 garlic cloves, thinly sliced
200ml white wine
4 tbsp olive oil
1 tsp thyme leaves
10 ripe plum tomatoes, halved
1 tbsp tomato purée
½ tsp herbes de Provence
1 tbsp fennel seeds
500ml chicken stock
1 celery stick, finely diced
15 button or silverskin onions, or small shallots, peeled
285g jar chargrilled artichoke hearts, drained
100g pitted green olives

Steps:

  • Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
  • Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
  • Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
  • Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium

CHICKEN PROVENCAL



Chicken Provencal image

I got this from Cooks Illustrated.com, and it is SOOO good! A little time consuming, but the result is so worth it! Hope you all give it a try.

Provided by Beth A.

Categories     Chicken Thigh & Leg

Time 2h

Yield 4 serving(s)

Number Of Ingredients 18

8 chicken thighs, bone-in, skin-on (about 3 pounds, trimmed of excess skin and fat)
table salt
1 tablespoon extra virgin olive oil
1 small onion, chopped fine
6 medium garlic cloves (pressed through garlic press or minced)
1 anchovy fillet, minced
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes, drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh leaf oregano, chopped
1 bay leaf
1 teaspoon herbes de provence
1 1/2 teaspoons grated lemon zest
1/2 cup nicoise olive, pitted s (used kalamata olives)
1 tablespoon chopped fresh parsley leaves

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300 degrees.
  • Sprinkle both sides of chicken with salt.
  • Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking.
  • Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
  • Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
  • Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside.
  • Discard all but 1 tablespoon fat from pot.
  • Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes.
  • Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
  • Add wine and scrape up browned bits from pan bottom with wooden spoon.
  • Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using).
  • Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot.
  • Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
  • Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf.
  • Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes.
  • Stir in olives and cook until heated through, about 1 minute.
  • Meanwhile, mix remaining 1/2 teaspoon zest with parsley.
  • Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.

Nutrition Facts : Calories 558.5, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 651.4, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36

PROVENçAL CHICKEN



Provençal Chicken image

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.

Yield serves 6 as a main course

Number Of Ingredients 16

1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground
2 teaspoons herbes de Provence
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
1/4 cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves garlic
12 pitted prunes
3 tablespoons picholine or other green olives with pits
1 tablespoon capers, drained and rinsed
1 tablespoon fennel seeds
1 cup dry rosé or white wine
1 tablespoon honey
1 orange, cut into 6 wedges, juice reserved

Steps:

  • Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
  • Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
  • Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.

ROASTED CHICKEN PROVENçAL



Roasted Chicken Provençal image

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

Steps:

  • Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  • Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
  • Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  • Serve in the pan or on a warmed platter, garnished with the thyme.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN PROVENCAL



Chicken Provencal image

Delicious chicken recipe suitable for al the family. Can be served with a green salad or new potatoes

Provided by jsnellock

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 200 c.
  • 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
  • Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
  • Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
  • Add the passata , peppers, stock & thyme. Season with salt & pepper.
  • Pour over the chicken and bake for 45 mins or until chicken cooked through.
  • Stir in olives - if used.
  • Serve with salad.

CHICKEN BREASTS PROVENçAL



Chicken Breasts Provençal image

Categories     Chicken     Low Cal     Bastille Day     Dinner     Healthy     Potluck     Gourmet     New York     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 pound ripe plum tomatoes
4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken stock or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil

Steps:

  • Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
  • Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
  • Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
  • Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

CHICKEN WITH PROVENCAL VEGETABLES



Chicken with Provencal Vegetables image

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 7

1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
2 small tomatoes (6 ounces each), sliced 1/2 inch thick
1 large onion (10 ounces), sliced 1/8 inch thick
1/4 cup olive oil, divided
Coarse salt
1 pound small potatoes, sliced 1/4 inch thick
3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
  • Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 5 g, Protein 46 g, SaturatedFat 3 g

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From foodnetwork.ca


CHICKEN PROVENCAL - G'DAY SOUFFLé
2014-01-29 Reduce oven to 180 C. Season both sides of the chicken thighs with salt and pepper. Heat the oil in a large skillet or Dutch oven. Over medium-high heat, brown both sides of each chicken thigh, starting with the skin side first. Remove the chicken pieces from the pan and let drain on a plate lined with kitchen paper.
From gdaysouffle.com


ROASTED CHICKEN PROVENCAL - THE SUBURBAN SOAPBOX
Heat the olive oil in a large, deep sided skillet over medium heat. Add the chicken to the pan, skin side down, cooking for 4-5 minutes or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 4-5 minutes. Transfer to a platter and keep warm. Add the shallots and garlic to the pan.
From thesuburbansoapbox.com


CHICKEN PROVENCAL (WITH TOMATOES AND OLIVES) - MON PETIT FOUR®
2021-02-23 Cook the tomatoes for a few minutes until tender and softened. Add the chicken back into the pan and place a lid on the skillet. Cook for 25 minutes, until the chicken is cooked through (165°F). Temporarily remove the chicken from the pan. Add in the olives, capers, and fresh basil. Stir, then taste test for salt.
From monpetitfour.com


BEST PROVENçAL BRAISED CHICKEN RECIPE - HOW TO MAKE PROVENçAL …
Directions. In a medium bowl, toss the chicken with ½ teaspoon each salt and black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and ½ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.
From 177milkstreet.com


CHICKEN PROVENCAL SKILLET (EASY + ONE PAN + 30 MINUTES!)
2020-04-27 Remove chicken from skillet and set aside on a plate. Add the shallot and garlic to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds - 1 minute or until fragrant. Add the white wine, continuing to scrape up the brown bits. Increase heat to high and simmer for 1-2 minutes.
From spicesinmydna.com


CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
2021-09-05 Provençal Eggplant Tomato Gratin. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner. Classic“Tomates Farcies” (Baked Ground Meat-Stuffed ...
From pardonyourfrench.com


CHICKEN WITH PROVENCAL SAUCE RECIPE | MYRECIPES
Step 3. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken.
From myrecipes.com


PROVENCAL CHICKEN - A HEDGEHOG IN THE KITCHEN
2020-05-10 Step 2 – Add the chicken, a pinch of salt and cook until golden brown, about 3 minutes on each side. Step 3 – Remove from the casserole and set aside. Step 4 – Add the onion and a pinch of salt and cook for 5 minutes. Step 5 – Add the garlic and cook for 2 minutes. Step 6 – Add the red bell pepper and cook for 8 minutes.
From ahedgehoginthekitchen.com


10 BEST CHICKEN PROVENCAL SIDE DISH RECIPES | YUMMLY
2022-04-30 Orzo Pasta, Side Dish Beyond The Chicken Coop. fresh parsley, Parmesan cheese, orzo pasta, Italian seasoning and 4 more.
From yummly.com


CHICKEN PROVENçAL RECIPE - SUNCAKEMOM
Prepare the herbs and vegetables necessary for the dish. Use as many fresh herbs as possible for best flavor and substitute with dried ones if necessary. Heat oil in a pan, add chicken, salt and black pepper. Sear both sides of the chicken on medium to high heat until golden brown. Add shallots, garlic, cherry tomatoes, olives and the provencal ...
From suncakemom.com


PROVENçAL CHICKEN | SAINSBURY'S RECIPES
Method. 1. P reheat the oven to 200°C/gas mark 6. In a large ovenproof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later. 2. Add the onion, courgette and aubergine to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, chicken stock cube and 50ml water.
From recipes.sainsburys.co.uk


CHICKEN PROVENCAL | BON AIPPETIT
2018-01-09 Heat oven to 400 degrees. Generously season the chicken with salt. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour. Swirl the oil in a large roasting pan, and place the floured chicken in it. Place the garlic and shallots around the chicken.
From bonaippetit.com


POUSSIN PROVENCAL OR CHICKEN PROVENCAL - LOVE FRENCH FOOD
Poussin Provencal. Poussin, and sometimes less commonly called coquelet, is a French butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400 – 450 grams (14 – 16 oz) but not above 750 grams (26 oz). They are inexpensive, and make a delightful alternative to chicken, being especially young and tender.
From lovefrenchfood.com


CHICKEN PROVENCAL RECIPE JAMIE OLIVER
2022-04-03 Kitchen Gadgets. Keto Diet. The Latest
From healthiestfoodrecipes.com


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