Tray Bake Provencal Herb Chicken Recipes

TRAY BAKE PROVENCAL HERB CHICKEN

Tray Bake Provencal Herb Chicken image

A herby recipe mix with thyme, oregano and black pepper

Provided by Schwartz

Yield 4

Number Of Ingredients 7

Ingredients

4 chicken breasts, halved lengthways
200 g (7 oz) cherry tomatoes
1 pepper, thickly sliced
1 courgette, sliced
1 tbsp oil
3 tbsp water
1 pack Tray Bake Provencal Herb Chicken

Steps:

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place the chicken, tomatoes, pepper and courgette onto a large, shallow roasting tray. Mix the oil, water and sachet contents in a small bowl, pour over the ingredients and toss to coat evenly.
Ensure the chicken pieces are on top of the vegetables and cook in the oven for 30 minutes, or until the chicken is cooked through.

CHICKEN PROVENCAL

Chicken Provencal image

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

Ingredients

1 tablespoon cooking oil
1 (3 pound) chicken, cut into 8 pieces
¾ teaspoon salt
½ teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
½ cup red wine
1 ½ cups canned crushed tomatoes with their juice
½ teaspoon dried rosemary
½ teaspoon dried thyme
⅓ cup black olives, such as Nicoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

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

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