Roasted Chicken Stew Provencal Recipes
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
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
ROASTED CHICKEN STEW PROVENCAL
Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator.
Provided by droppedstitch
Categories Stew
Time 1h50m
Yield 9-10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
- Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
- Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
- Remove vegetables to large bowl. Cover to keep warm.
- And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
- Place roasting pan on top of range. Add broth. Bring to simmer.
- Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
- Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.
Nutrition Facts : Calories 204.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 72.6, Sodium 371.2, Carbohydrate 8.4, Fiber 0.8, Sugar 1.9, Protein 27.9
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