Chickenprovencalwithmushrooms Recipes

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

Ingredients

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 WITH MUSHROOMS

Chicken Provencal with Mushrooms image

Make and share this Chicken Provencal with Mushrooms recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken legs
flour, seasoned with
salt and pepper, for dredging chicken
2 tablespoons olive oil
1 onion, chopped
8 ounces button mushrooms, sliced
2 cloves garlic, minced
4 tablespoons tomato paste
1 tablespoon flour
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1 cup dry white wine
1 1/2 cups chicken broth
1/2 cup minced fresh parsley
buttered noodles

Steps:

Pat chicken dry and dredge in seasoned flour, shaking off excess.
In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
Transfer to a plate.
Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
Season with salt and pepper.
Sprinkle with parsley and serve over noodles.

Nutrition Facts : Calories 486.1, Fat 27.9, SaturatedFat 6.8, Cholesterol 138.6, Sodium 556.5, Carbohydrate 12.3, Fiber 2.2, Sugar 5, Protein 35.5

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

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