Chicken And Rice Provençal Food

CHICKEN AND RICE PROVENCAL

Steps:

• If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
• In a shallow dish (a pie plate works well), combine the flour with 1-1/2 teaspoons salt, 3 teaspoons herbes de Provence and a few grinds of black pepper.
• Dredge each chicken breast in the flour mixture, shaking off the excess.
• Film the bottom of a large, heavy skillet with olive oil and place over medium-high heat. Add the chicken in a single layer and cook until barely golden, about 2 minutes per side. Transfer to a plate and set aside.
• Add a little more olive oil to the pan, reduce the heat to medium and add the garlic. Sauté until fragrant, 1/2 to 1 minute.
• Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom. Add the tomatoes and the remaining herbes de Provence.
• Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring often. Season to taste with salt and pepper and add a bit more of the herbes de Provence if desired.
• Return the chicken to the pan and spoon some of the tomato mixture over each piece. Reduce the heat to medium-low, cover and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
• Place the rice in a serving dish and top with the chicken breasts. Stir the scallions into the tomato sauce, cook for 1 minute, then add the parsley.
• Spoon the tomatoes over the chicken and serve immediately.

ROASTED CHICKEN PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
• Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
• Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

RICE WITH HERBES DE PROVENCE

Steps:

• In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES

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.

CHICKEN RICE PROVENCAL

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.

CHICKEN AND RICE PROVENçAL

Steps:

• In a nonstick sauté pan on medium-high heat, brown the chicken thighs on each side, about 2-3 mins, then remove and set aside. Add sausage, onion, garlice, bell pepper and cook until sausage is browned. Add diced tomatoes (undrained), rice and water. Mix well then add chicken thighs on top. Bring to a boil, then lower to low heat and over for 30 mins or until rice is tender and cooked. Turn off heat and allow to sit for 10 mins before serving.