PROVENCAL LEMON OLIVE CHICKEN
Another crockpot recipe avoiding prepacked seasonings and can soups. Haven't tried it yet, but sounds like it might be good and could be great with angel hair pasta, rice or mashed potatoes From family.go.com
Provided by Violet de Parme
Categories Poultry
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
- Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
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.
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.
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
LEMON OLIVE CHICKEN
The one dish I've made recently that actually turned out alright. I omitted the olive, because I don't really like them, and I cut the chicken into bite size pieces to make it more stir-fry like. I found it a bit too lemony (thought it could be because I did free-pour it), but my mom and sister loved it. They ate every bit. It came from a Campbells cookbook.
Provided by Gabo6868
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
- Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Top with the lemon slices. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
Nutrition Facts : Calories 514.4, Fat 13.4, SaturatedFat 2.9, Cholesterol 75.9, Sodium 946.2, Carbohydrate 61.4, Fiber 1.3, Sugar 0.4, Protein 34.3
CHICKEN WITH PROVENCAL SAUCE
From Cooking Light. Serving size: 1 chicken breast and 2 T. sauce. Per serving: 248 calories, 8.2 g fat, 40.2 g protein, 1 g carb, 0.3 g fiber, 101 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place each chicken breast between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Sprinkle chicken with salt and pepper.
- Let the oil get heated in a large nonstick skillet over medium heat.
- Add chicken to skillet; cook 6 minutes on each side or until done.
- Remove chicken from pan; keep warm.
- Add garlic to skillet; cook 1 minute, stirring constantly.
- Add in broth and herbs de Provence; bring to a boil, scraping pan to loosen browned bits.
- Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
- Remove from heat; add in butter and lemon juice, stirring until butter is melted.
- Serve sauce over chicken; garnish with thyme sprigs.
Nutrition Facts : Calories 243.2, Fat 8.2, SaturatedFat 1.9, Cholesterol 101.2, Sodium 385.6, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 39.5
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 CHICKEN AND FENNEL
Make and share this Provencal Chicken and Fennel recipe from Food.com.
Provided by mermaidmagic
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each fennel bulb in half lengthwise through the base.
- Cut each half into 4 wedges.
- In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Reduce heat to medium low.
- Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
- Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
- Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
- Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
- Serve and enjoy.
Nutrition Facts : Calories 225.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 258.4, Carbohydrate 19.5, Fiber 7.7, Sugar 1.5, Protein 28.4
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.
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