ROASTED CHICKEN PROVENCAL
Juicy chicken gets a French twist with roasted tomatoes, onion, peppers and olives.
Provided by Food Network Kitchen
Time 1h30m
Yield 4
Number Of Ingredients 10
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"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
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
CHICKEN PROVENCAL
When I serve this chicken Provencal at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day ahead-it's as good as it is the first day it's made.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 580 calories, Fat 25g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 1277mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 11g fiber), Protein 50g protein.
CHICKEN PROVENCAL
Make and share this Chicken Provencal recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Season chicken pieces with salt, pepper, and thyme.
- Brown chicken pieces in olive oil.
- Saute onion and fennel in remaining oil until tender.
- Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
- Simmer for about 5 minutes.
- Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
- Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
- Check seasoning again before serving.
Nutrition Facts : Calories 776.8, Fat 39.1, SaturatedFat 10.1, Cholesterol 217.9, Sodium 2474.5, Carbohydrate 19.8, Fiber 5.7, Sugar 1.9, Protein 75
CHICKEN PROVENCAL
I got this from Cooks Illustrated.com, and it is SOOO good! A little time consuming, but the result is so worth it! Hope you all give it a try.
Provided by Beth A.
Categories Chicken Thigh & Leg
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Sprinkle both sides of chicken with salt.
- Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking.
- Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
- Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
- Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside.
- Discard all but 1 tablespoon fat from pot.
- Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes.
- Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
- Add wine and scrape up browned bits from pan bottom with wooden spoon.
- Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using).
- Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot.
- Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
- Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf.
- Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes.
- Stir in olives and cook until heated through, about 1 minute.
- Meanwhile, mix remaining 1/2 teaspoon zest with parsley.
- Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
Nutrition Facts : Calories 558.5, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 651.4, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36
PROVENCAL SAUTEED CHICKEN
Steps:
- Season chicken with salt and pepper. Heat oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken and brown on all sides, about 5 minutes per batch. Transfer chicken to plate. Pour off all but 2 tablespoons fat from Dutch oven. Add salt pork; sauté until golden, about 5 minutes. Add onion and sauté until almost tender and golden, 6 minutes. Add tomatoes with their juices, broth, wine, thyme, garlic and bay leaves and bring to boil. Return chicken to Dutch oven. Cover and simmer until chicken is cooked through, about 20 minutes.
- Transfer chicken to large bowl. Add olives to Dutch oven and boil until mixture is reduced to 3 cups, about 25 minutes. Mix in basil. Return chicken to Dutch oven and stir until heated through, about 3 minutes. Transfer chicken to shallow serving bowl. Spoon sauce over and serve.
CHICKEN PROVENCAL
Delicious chicken recipe suitable for al the family. Can be served with a green salad or new potatoes
Provided by jsnellock
Time 1h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200 c.
- 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
- Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
- Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
- Add the passata , peppers, stock & thyme. Season with salt & pepper.
- Pour over the chicken and bake for 45 mins or until chicken cooked through.
- Stir in olives - if used.
- Serve with salad.
PROVENCAL CHICKEN WITH VEGETABLES
Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.
- Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
- Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.
Nutrition Facts : Calories 538 g, Fat 23 g, Fiber 4 g, Protein 61 g
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
CHICKEN WITH PROVENCAL VEGETABLES
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 5 g, Protein 46 g, SaturatedFat 3 g
PROVENçAL CHICKEN
This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.
Yield serves 6 as a main course
Number Of Ingredients 16
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
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
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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