CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
CREAMY SLOW-COOKER CHICKEN PROVENçAL
Warm up with a serving of Creamy Slow-Cooker Chicken Provençal. This chicken Provençal recipe is made in the slow-cooker for unmatched convenience.
Provided by My Food and Family
Categories Home
Time 6h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken in slow cooker sprayed with cooking spray. Add flour; toss until chicken is evenly coated with flour. Drizzle with vinaigrette.
- Add tomatoes, wine, onions and fennel; cover with lid.
- Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours). Add remaining ingredients. Cook, covered, on HIGH 20 min.
- Use slotted spoon to transfer chicken to platter. Stir ingredients in slow cooker until cream cheese spread is completely melted and sauce is well blended; spoon over chicken.
Nutrition Facts : Calories 220, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
PROVENCAL BRAISED CHICKEN
I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken.
Provided by Dona England
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Season chicken generously with salt, cayenne and herbs de Provence.
- Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
- Tuck in the parsly sprigs and pour on stock to almost cover chicken.
- Cover the skillet and braise in the oven until chicken is just cooked through.
- Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
- Remove the chicken from the skillet and set aside.
- Place the skillet on the stove and simmer until vegetables are very soft.
- Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
- Return sauce to skillet.
- Add the reduced vinegar and tomato paste to the sauce.
- Return the chicken to the pan to reheat gently.
- Serve on a platter with chopped parsly, if desired.
Nutrition Facts : Calories 313.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 137.8, Sodium 1986.9, Carbohydrate 10.6, Fiber 1.8, Sugar 3.2, Protein 57
CHICKEN OLIVES PROVENçAL
Chicken with a Provençal style filling and a tasty tomato sauce make a simple but sure-fire hit from Mary Berry.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat.
- Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
- Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
- Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
- Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
- Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
- Garnish with parsley and serve with herby crushed new potatoes.
Nutrition Facts : Calories 323.1, Fat 14.3, SaturatedFat 4.7, Cholesterol 135.9, Sodium 1016.9, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 36
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