Provencal Sauteed Chicken Recipes

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CHICKEN PROVENCAL



Chicken Provencal image

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

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 tablespoon canola oil
1-1/2 cup chopped onion
3 garlic cloves, minced
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (29 ounces) diced tomatoes, undrained
3 medium carrots, sliced 1/4 inch thick
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper

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.

POULET DE PROVENCAL



Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
  • Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

PROVENCAL SAUTEED CHICKEN



Provencal Sauteed Chicken image

Categories     Chicken     Olive     Pork     Tomato     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1 4 1/2-pound chicken, cut into 8 pieces
3 tablespoons olive oil
1/2 cup chopped salt pork (about 2 1/2 ounces)
1 cup chopped onion
1 28-ounce can diced peeled tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry white wine
6 fresh thyme sprigs or 1 tablespoon dried
3 large garlic cloves, minced
2 bay leaves
1 cup drained Niçoise olives
1/2 cup sliced fresh basil

Steps:

  • Season chicken with salt and pepper. Heat oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken and brown on all sides, about 5 minutes per batch. Transfer chicken to plate. Pour off all but 2 tablespoons fat from Dutch oven. Add salt pork; sauté until golden, about 5 minutes. Add onion and sauté until almost tender and golden, 6 minutes. Add tomatoes with their juices, broth, wine, thyme, garlic and bay leaves and bring to boil. Return chicken to Dutch oven. Cover and simmer until chicken is cooked through, about 20 minutes.
  • Transfer chicken to large bowl. Add olives to Dutch oven and boil until mixture is reduced to 3 cups, about 25 minutes. Mix in basil. Return chicken to Dutch oven and stir until heated through, about 3 minutes. Transfer chicken to shallow serving bowl. Spoon sauce over and serve.

CHICKEN SAUTé PROVENçALE



Chicken Sauté Provençale image

Provided by Bev Michaels

Categories     Chicken     Garlic     Tomato     Sauté     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 9

4 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
3 3 x 1/2-inch strips orange peel (orange part only)
2 1/2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon paprika
4 skinless boneless chicken breast halves

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.

PROVENCAL CHICKEN STEW



Provencal Chicken Stew image

Excerpted from The Gourmet Slow Cooker: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.

Provided by sexymommalucas

Categories     Stew

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 garlic clove, minced
1/2 cup dry white wine
1 (14 1/2 ounce) can crushed tomatoes
fresh ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaf, cut into chiffonade, for garnish
1 cup kalamata olive, for garnish

Steps:

  • Combine the 1 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 saute 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 saute pan over medium-high heat and add the onion and the 2 tablespoons flour. Saute, 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.

Nutrition Facts : Calories 803.3, Fat 52.2, SaturatedFat 12.3, Cholesterol 172.5, Sodium 1261, Carbohydrate 30.5, Fiber 3.8, Sugar 5.3, Protein 46.8

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