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.
CHICKEN PROVENCAL
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
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
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.
PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
- Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
- Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
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
CHICKEN PROVENCAL WITH MUSHROOMS
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
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
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
PROVENCAL CHICKEN CASSEROLE
This delicious chicken casserole is from the French area of Provence and features chicken breast, cherry tomatoes, scallions, and lots of cheese.
Provided by Marianne
Categories French Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt and pepper.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top.
- Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyere cheese.
- Bake in the preheated oven on the middle rack until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 589.8 calories, Carbohydrate 9.3 g, Cholesterol 147.9 mg, Fat 38.7 g, Fiber 2.6 g, Protein 51.5 g, SaturatedFat 13.7 g, Sodium 549.5 mg, Sugar 1.9 g
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