Chicken Provencal Stoup Food

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.

CHICKEN PROVENCAL "STOUP"

Steps:

• 1. Pour olive oil into a soup pot over medium heat. Add carrots and garlic and stir to coat in olive oil.
• 2. Add zucchini, bell pepper and onion. Season with salt, pepper and herbes de provence. Cook for about 5 minutes.
• 3. Add wine and simmer for another minute or so.
• 4. Add potatoes, tomatoes and chicken stock. Cover the pot and raise the heat to high. Bring to a boil.
• 5. When up to temp, add diced chicken, cover and simmer 10-12 minutes until vegetables are tender and chicken is cooked through.
• 6. Remove from heat. Stir in spinach to wilt.
• 7. Ladel soup into serving bowls. Stir in a heaping spoonful of olive tapenade and serve.

RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"

Steps:

• Preheat medium soup pot over medium-high heat.
• While soup pot heats, chop carrots into 1/4-inch dice.
• Put carrots and garlic into pan and stir to coat with olive oil.
• Chop and drop in the zucchini, pepper, and onion.
• Season all the veggies with salt and pepper and herbes de Provence.
• Cook the vegetables together 5 minutes.
• While they cook, cut the potatoes into thin wedges.
• Add wine to vegetables and reduce for a minute or so.
• Add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.
• Bring the stoup to a boil, then add the chicken and lower heat and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked through.
• Serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.
• Top soup with chopped parsley and serve with a crusty bread.

CHICKEN WITH PROVENCAL VEGETABLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
• Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

CHICKEN SAUTé PROVENçALE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.

ROASTED CHICKEN PROVENçAL

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.

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.

PROVENçAL CHICKEN

Steps:

• Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
• Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
• Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.

CHICKEN PROVENCAL

Steps:

• In a large skillet, brown chicken in oil; remove and set aside. , Saute onion and garlic in drippings until tender. Stir in remaining ingredients. , Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.