PORK ROAST PROVENCAL
This is my daughter's favorite meal and she always requests it for her birthday dinner. I give credit to my mother for teaching me to become skilled in the kitchen.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.
Nutrition Facts :
QUICK EASY PROVENCAL SAUCE
this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!
Provided by jackloverlover
Time 35m
Yield Makes Batches
Number Of Ingredients 5
Steps:
- finely chop the garlic, and slice the onions. Add to a pan and sweat.
- Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
- For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce
ROAST PROVENçAL CHICKEN
Provided by Mary Frances Heck
Categories Chicken Poultry Roast Dinner Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
- Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
- DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
PROVENçALE SAUCE
Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and herbes de Provence.
Provided by Danilo Alfaro
Categories Sauce
Time 30m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.
- Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.
- Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.
- Season with salt and pepper, and serve right away.
Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 378 mg, Sugar 3 g, Fat 0 g, ServingSize 16 servings (2 oz each; 1 quart), UnsaturatedFat 0 g
PROVENCAL ROAST CHICKEN
Give your roasted chicken a Mediterranean twist with kalamata olives, lemon, seasoned diced tomatoes, and herbes de Provence** ** herbes de Provence combines favorite herbs from the Provence region in southern France. It commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You can...
Provided by Patty Ward
Categories Roasts
Time 2h15m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 400 degrees F. Place chicken, breast side up, in ungreased shallow roasting pan.
- 2. Grate peel from lemon; squeeze juice. In a small bowl mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
- 3. IN large bowl toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert oven proof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
- 4. Bake 1 hour 45 minutes to 2 hours or until termometer reads 180 degrees F, legs move easily when lifted or twisted and vegetables are tender.
POT ROAST PROVENCAL
Make and share this Pot Roast Provencal recipe from Food.com.
Provided by Firehouse Cook
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dust meat with flour.
- Brown meat in olive oil on high heat.
- Set aside meat and turn down to medium heat.
- Add potatoes, carrots and garlic and cook gently for 15 minutes.
- Add tomato paste and herbs and cook for another 5 minutes.
- Add wine and beef stock and mix well.
- Return meat to pan and heat to simmer.
- Cover and braise in oven at 350 for 2 hours.
- Uncover and cook for another 30 minutes or until meat is tender.
- Place meat on platter, surround with vegetables and pour some of the gravy over top.
- Serve remaining gravy on the side.
Nutrition Facts : Calories 811, Fat 49.6, SaturatedFat 18.8, Cholesterol 156.5, Sodium 883.1, Carbohydrate 28.3, Fiber 4.1, Sugar 8.3, Protein 46.9
BEEF PROVENCALE
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
- Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
- Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
- To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.
PROVENCAL POTATOES
Herbs de Provence Roasted Potatoes are a charmingly herby, perfectly golden, crispy and creamy side dish. Made with just 6 ingredients and 10 minutes of hands on time!
Provided by Laurel
Categories Side
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper for easy cleanup.
- Toss all ingredients together in a large bowl. Arrange tossed potatoes onto your baking tray bake for 25-30 minutes or until the potatoes are golden brown and tender.
Nutrition Facts : ServingSize 1/4 recipe, Calories 114 calories, Sugar 1g, Sodium 582mg, Fat 7g, SaturatedFat 1g, Carbohydrate 13g, Fiber 2g, Protein 1g
PROVENCAL CROWN ROAST
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- To make the lamb, preheat oven to 425 degrees. In a small bowl, combine anchovies, capers, bread crumbs, garlic, pepper sauce, parsley, rosemary, salt, pepper and olive oil. Rub the mixture all over the lamb. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
- To make the stuffing, cook couscous according to directions on package; do not use butter or salt. Place carrots in a medium saucepan and cover with water. Bring to a simmer. Cook for 8 minutes. Add peas. Cook until carrots and peas are tender, about 3 minutes. Drain. Toss couscous with carrots, peas, olives, salt and pepper.
- Remove the roast from the oven. Turn roast over, place on a platter and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 1 gram
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