PROVENCAL CHICKEN STEW
This simple Provencal chicken stew recipe can be made on the stovetop and uses mostly pantry and fridge staples and you'll love the Provencal flavors!
Provided by Beth Le Manach
Categories Main Dishes
Time 1h30m
Number Of Ingredients 25
Steps:
- Preheat oven to 450F. Toss eggplant with 1 tablespoon olive oil, season with salt and pepper to taste. Roast for 15 mins, shaking the pan periodicallyso eggplant browns nicely. Set aside to cool.
- Cut chicken into bite-sized pieces, season with salt and pepper to taste. Tosschicken with cornstarch, coating all sides and shaking off excess.
- In a large Dutch oven, heat 1 tablespoon of the olive oil and 1 tablespoon butter. Sautee chicken in batches until golden brown,and slightly undercooked, it will finish cooking in the stew. Set aside.
- In the same pot, add 1 tablespoon olive oil and sauté carrots, celery, and onion until soft. Deglaze the pan with the wine orstock. Add the chicken back in, along with the rest of the ingredients. Simmer on med-low heat for 15 mins.
- Garnish with parsley and serve with polenta
Nutrition Facts : Calories 624 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 39 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1903 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
CHICKEN PROVENCAL "STOUP"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
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.
PROVENCAL CHICKEN STEW
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
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
CHICKEN PROVENCAL STEW IN THE CROCK POT
An easy and tasty supper dish that I found on www.crock-pot.com. My guests loved it and there were no leftovers! You can eat it with some crusty French bread or if you are feeling piggish serve with rice and extra vegetables. Instead of using a whole chicken cut up, you could use breasts or thighs, the choice is yours!
Provided by Janette1
Categories Stew
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut up the chicken into portions. Cut the potatoes into cubes, slice the onions, garlic and peppers.
- Place chicken and potatoes into the crock pot dish.
- In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and Italian seasoning.
- Pour the mixture into the crock pot and mix with chicken portions and potatoes.
- Cook on low for 8 to 10 hours.
- Enjoy!
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- Heat 1 tablespoon of the olive oil in a large nonstick skillet until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 12 minutes. Transfer to a plate.
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