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 PROVENCAL
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
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.
ROAST CHICKEN WITH FENNEL
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams
PROVENCAL CHICKEN AND FENNEL
Make and share this Provencal Chicken and Fennel recipe from Food.com.
Provided by mermaidmagic
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each fennel bulb in half lengthwise through the base.
- Cut each half into 4 wedges.
- In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Reduce heat to medium low.
- Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
- Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
- Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
- Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
- Serve and enjoy.
Nutrition Facts : Calories 225.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 258.4, Carbohydrate 19.5, Fiber 7.7, Sugar 1.5, Protein 28.4
PROVENçAL CHICKEN AND FENNEL BRAISE
A delectable low-calorie French inspired recipe of chicken braised with bacon, fennel, garlic and tomatoes in a light wine broth. This fabulously tasty meal is only 255 calories per serving, making it an ideal meal for all those on the 5:2 diet, for a fast day meal, as well as Weight Watchers. (3 1/2 points per serving - NOT pro-points) Adapted from an old Weight Watchers cookbook.
Categories Lunch, Main Dish, Snack
Time 1h10m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large deep frying pan, such as a wok, (that has a lid) and add the shallots, garlic and fennel quarters. Fry for 5 minutes until the vegetables are golden brown, then drain and spoon them into a dish - set to one side.
- Add the chicken breasts and bacon to the pan and fry for 5 minutes, or until the bacon is crisp and the chicken is coloured, then turn the chicken over and cook for a further 2 to 3 minutes.
- Sprinkle in the flour, stirring well before adding the stock and white wine; return the shallots, garlic and fennel to the pan, add the chopped tomatoes with the fresh thyme, then place the lid on the pan and simmer for 40 to 45 minutes.
- Adjust the seasoning with salt and pepper, and serve immediately in warmed bowls with fresh thyme and fennel fronds scattered over the top.
- Can be serve with mashed potatoes, steamed greens or crusty bread on a non-diet (non fast) day.
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 PROVENçAL WITH OLIVES & ARTICHOKES
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
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
FENNEL PROVENCAL
This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish for any type of meat, or you can even add cooked fish to it for a Provencal Fish Stew.
Provided by becy959
Categories Stew
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onions and garlic gently in the olive oil in a large saucepan.
- Add the chopped fennel and cook for approximately five minutes.
- Add the white wine, simmer for ten minutes.
- Add the chopped tomatoes and the herbs.
- Cover the pot and simmer for fifteen minutes.
- Remove lid and simmer further uncovered to thicken sauce if preferred.
- Just prior to serving add the lemon juice and salt and pepper to taste.
- May be served cold.
Nutrition Facts : Calories 249, Fat 8.1, SaturatedFat 1.3, Sodium 84.9, Carbohydrate 33.4, Fiber 9.8, Sugar 12.8, Protein 5.8
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