Grilled Chicken With White Beans Provençal Recipes

GRILLED PROVENçAL CHICKEN BREASTS

Steps:

• In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
• Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil, and cook onion and garlic until soft.
• Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
• Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

GRILLED CHICKEN WINGS WITH PROVENçAL FLAVORS

Steps:

• Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
• In a small bowl, combine a sprinkle of salt and pepper with herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
• Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
• Serve hot, warm or at room temperature, with lemon wedges. (Bay leaf is not edible.)

GRILLED CHICKEN WITH PROVENCAL MARINADE

Steps:

• Combine all ingredients except for the chicken.
• Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
• Remove chicken from the marinade and discard the marinade.
• Return the chicken to room temperature before grilling to doness.

GRILLED CHICKEN WINGS WITH PROVENCAL FLAVORS

Steps:

• Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
• In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
• Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
• Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.

PROVENçAL CHICKEN

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.

BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
• Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
• Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
• Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.

GRILLED CHICKEN WITH WHITE BEANS PROVENçAL

Steps:

• Rinse the chicken and pat dry. Salt lightly.
• Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the garlic and sauté for a few seconds.
• Add the vermouth and bring to a boil for 1 to 2 minutes. Add the broth and beans and bring to a boil. Reduce the heat, add the thyme and pepper, and simmer for 10 minutes.
• Meanwhile, heat the remaining 2 teaspoons oil in a large cast-iron grill pan. When the pan is hot, grill the chicken for 2 to 3 minutes on each side, or until cooked through (do not overcook). Serve the beans over the chicken.