ROASTED CHICKEN PROVENçAL
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
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 AND RICE PROVENCAL
An easy yet elegant chicken and rice recipe made with boneless chicken breasts, fresh tomatoes, garlic, white wine and herbes de Provence.
Provided by Lynne Webb
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
- In a shallow dish (a pie plate works well), combine the flour with 1-1/2 teaspoons salt, 3 teaspoons herbes de Provence and a few grinds of black pepper.
- Dredge each chicken breast in the flour mixture, shaking off the excess.
- Film the bottom of a large, heavy skillet with olive oil and place over medium-high heat. Add the chicken in a single layer and cook until barely golden, about 2 minutes per side. Transfer to a plate and set aside.
- Add a little more olive oil to the pan, reduce the heat to medium and add the garlic. Sauté until fragrant, 1/2 to 1 minute.
- Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom. Add the tomatoes and the remaining herbes de Provence.
- Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring often. Season to taste with salt and pepper and add a bit more of the herbes de Provence if desired.
- Return the chicken to the pan and spoon some of the tomato mixture over each piece. Reduce the heat to medium-low, cover and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
- Place the rice in a serving dish and top with the chicken breasts. Stir the scallions into the tomato sauce, cook for 1 minute, then add the parsley.
- Spoon the tomatoes over the chicken and serve immediately.
Nutrition Facts : Calories 509 kcal, Carbohydrate 57 g, Protein 44 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 175 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN RICE PROVENCAL
This is another one of the "chicken stuff" recipes my friends and family request. I love that it has tons of garlic. Yummy! It was on the back of a Riceland Brown Rice box. Serve with a mixed green salad and you're in for a satisfying meal.
Provided by SueChef
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat, add oil and heat through. Add chicken and cook until lightly browned, about 6-10 minutes (I think the key to this recipe is to sear and caramelize the chicken.).
- Add mushrooms, onion and garlic. Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to boil.
- Reduce heat to simmer; cover and cook 30 mins., stirring once or twice.
- Just before serving stir in parsley. You can also add the rice at this time and heat through or serve over rice.
Nutrition Facts : Calories 346.3, Fat 6.2, SaturatedFat 1.1, Cholesterol 49.4, Sodium 816, Carbohydrate 47, Fiber 5.1, Sugar 6, Protein 25.7
RICE WITH HERBES DE PROVENCE
This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.
Provided by Jennifer Green
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 37.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 82.4 mg, Sugar 0.1 g
PROVENçAL CHICKEN
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
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.
CHICKEN PROVENCAL WITH SAFFRON, ORANGE & BASIL
This dish is often served with rice or slices of crusty bread, but soft polenta is also a good accompaniment. Niçoise olives are preferred; other olives are too potent. Adapted from Cook's Illustrated (2003).
Provided by TxGriffLover
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
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 saffron 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 orange 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 basil. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
- Tip: Removing the pits from tiny niçoise olives by hand is not an easy job. Cover a cutting board with a clean kitchen towel and spread the olives on top, spacing them about 1 inch apart. Place a second clean towel over the olives. Using a mallet, pound all of the olives firmly for 10 to 15 seconds, being careful not to split the pits. Remove the top towel and, using your fingers, press the pit out of each olive.
Nutrition Facts : Calories 558.8, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 650.9, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36
More about "chicken rice provencal recipes"
CHICKEN PROVENçAL - JILL'S TABLE
From jillstable.ca
PROVENçAL CHICKEN RECIPE - REDBOOK
From redbookmag.com
CHICKEN PROVENçAL RECIPE - QUICK FROM SCRATCH CHICKEN
From foodandwine.com
5/5 (2)Category ChickenServings 4Total Time 45 mins
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper.
20 BEST CHICKEN AND RICE RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
CHICKEN PROVENCAL – WHAT TO SERVE WITH IT? 5 SIDE DISHES TO CHOOSE
From cookindocs.com
CHICKEN PROVENçAL RECIPE WITH HERBES DE PROVENCE
From serenitylavender.com
CHICKEN PROVENçAL - SANDRA VALVASSORI
From sandravalvassori.com
PROVENCAL CHICKEN RECIPE | EATINGWELL
From eatingwell.com
BAKED PROVENCAL CHICKEN AND RICE CASSEROLE - FEED ME PHOEBE
From feedmephoebe.com
CHICKEN PROVENçAL (POULET à LA PROVENçAL) - GYPSYPLATE
From gypsyplate.com
ROASTED CHICKEN PROVENCAL - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
SLOW COOKER PROVENCAL STYLE CHICKEN WITH RICE - TALES FROM THE …
From talesfromthekitchenshed.com
CHICKEN PROVENCAL - EASY CHICKEN RECIPES
From easychickenrecipes.com
PROVENçAL CHICKEN WITH BROWN RICE - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
HERBS DE PROVENCE CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
CHICKEN PROVENçAL (EASY TO MAKE FRENCH CHICKEN ... - THE ENDLESS …
From theendlessmeal.com
ONE-POT PROVENçAL CHICKEN WITH FRENCH RICE PILAF
From authenticroyal.com
21 HELLO FRESH RECIPES CHICKEN - SELECTED RECIPES
From selectedrecipe.com
ROASTED CHICKEN PROVENCAL RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
CHICKEN PROVENCAL | DINNER RECIPES | GOODTO
From goodto.com
ROAST CHICKEN PROVENCAL DINNER PARTY - LOVE FRENCH FOOD
From lovefrenchfood.com
CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES
From pardonyourfrench.com
CHICKEN PROVENCAL RECIPE - COMPLETERECIPES.COM
From completerecipes.com
THE 35 BEST HEALTHY CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
CHICKEN RICE PROVENCAL - RECIPE | COOKS.COM
From cooks.com
BEST CHICKEN PROVENCAL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PROVENCAL CHICKEN - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
CHICKEN PROVENçAL - CHERRIES IN JUNE
From cherriesinjune.com
CHICKEN PROVENçAL - CAROLINE'S COOKING
From carolinescooking.com
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
CHICKEN RICE PROVENCAL RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN PROVENCAL RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CLASSIC CHICKEN PROVENCAL RECIPE - DRRYS
From drrys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #low-fat #chicken #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #meat
You'll also love