Chicken With Provencal Vegetables Recipes

CHICKEN PROVENCAL

Chicken Provencal image

The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon cooking oil
1 (3 pound) chicken, cut into 8 pieces
¾ teaspoon salt
½ teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
½ cup red wine
1 ½ cups canned crushed tomatoes with their juice
½ teaspoon dried rosemary
½ teaspoon dried thyme
⅓ cup black olives, such as Nicoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

Steps:

Heat oil in a large, deep frying pan over medium-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 medium-low. Add onion and 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 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. Stir in the remaining 1/4 teaspoon pepper. Serve.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g

CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES

Crisp Roasted Chicken With Provencal Vegetables image

Provided by Molly O'Neill

Categories dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon zest
1 3 1/2-pound chicken, deboned by the butcher and pounded flat
Kosher salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons olive oil
1 medium onion, peeled and cut into 1/4-inch dice
2 medium baking potatoes, peeled and cut into 1/4-inch dice
2 Japanese eggplants, cut into 1/4-inch dice
2 ripe tomatoes, seeded and diced
4 cloves garlic, peeled and minced
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper to taste

Steps:

To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.

Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 46 grams, Fat 72 grams, Fiber 13 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2126 milligrams, Sugar 13 grams, TransFat 1 gram

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