Provencal Sauteed Chicken Food

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.

POULET DE PROVENCAL

Steps:

• Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
• Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
• Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

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

Steps:

• In heavy 6-quart saucepot, heat 1 tablespoon oil over medium heat. Add chicken; sauté until pieces are browned on all sides, about 5 minutes. Remove chicken to medium-size bowl and set aside.
• Add remaining 1 tablespoon oil, the onions, and fennel to saucepot; sauté until golden -- about 10 minutes. Add garlic and sauté 2 minutes. Return browned chicken to saucepot with vegetables. Add tomatoes with puree, chicken broth, dried thyme, pepper, and salt. Heat stew to boiling over high heat; reduce heat to low, cover, and cook 45 minutes. Add olives and red wine and cook 15 minutes longer, stirring occasionally.
• To serve, stir chicken stew and ladle 2 pieces of chicken with tomato-vegetable mixture into each of 6 soup plates. Garnish each with a sprig of thyme, if desired, or keep stew warm over very low heat for guests to help themselves as desired. Stew may be kept warm for up to an hour on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Steps:

• Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
• Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
• Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
• Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

CHICKEN BREASTS WITH PROVENCAL SAUCE

Steps:

• In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, 4 to 5 minutes per side. Transfer chicken to platter; keep warm.
• After removing the chicken, reduce heat to medium. Add 1 teaspoon oil to skillet. Add chopped onion and cook, stirring, until tender. Stir in stewed tomatoes, olives, capers, and water. Cook, stirring, until heated through, about 1 minute. Spoon sauce over chicken.

JULIA'S CHICKEN WITH HERBES DE PROVENCE

Steps:

• In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
• Add the chicken and cook until lightly brown on both sides, about 5 minutes.
• Add salt and pepper, herbes de provence and garlic.
• Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
• When chicken is done, remove to a plate and keep warm.
• Mash the garlic in the casserole with the back of a spoon.
• Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
• In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
• Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
• Continue to beat the sauce over low heat until it is thick and creamy.
• Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

CHICKEN WITH PROVENCAL SAUCE

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.

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.

CHICKEN PROVENCAL

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 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.