PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
- Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
- Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
PROVENCAL CHICKEN STEW
Excerpted from The Gourmet Slow Cooker: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.
Provided by sexymommalucas
Categories Stew
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the 1 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large saute pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the saute pan over medium-high heat and add the onion and the 2 tablespoons flour. Saute, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
Nutrition Facts : Calories 803.3, Fat 52.2, SaturatedFat 12.3, Cholesterol 172.5, Sodium 1261, Carbohydrate 30.5, Fiber 3.8, Sugar 5.3, Protein 46.8
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 STEW PROVENCAL
Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator.
Provided by droppedstitch
Categories Stew
Time 1h50m
Yield 9-10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
- Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
- Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
- Remove vegetables to large bowl. Cover to keep warm.
- And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
- Place roasting pan on top of range. Add broth. Bring to simmer.
- Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
- Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.
Nutrition Facts : Calories 204.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 72.6, Sodium 371.2, Carbohydrate 8.4, Fiber 0.8, Sugar 1.9, Protein 27.9
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.
CHICKEN PROVENCAL STEW IN THE CROCK POT
An easy and tasty supper dish that I found on www.crock-pot.com. My guests loved it and there were no leftovers! You can eat it with some crusty French bread or if you are feeling piggish serve with rice and extra vegetables. Instead of using a whole chicken cut up, you could use breasts or thighs, the choice is yours!
Provided by Janette1
Categories Stew
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut up the chicken into portions. Cut the potatoes into cubes, slice the onions, garlic and peppers.
- Place chicken and potatoes into the crock pot dish.
- In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and Italian seasoning.
- Pour the mixture into the crock pot and mix with chicken portions and potatoes.
- Cook on low for 8 to 10 hours.
- Enjoy!
PROVENCAL FISH STEW
This is from my Eat Well Stay Well cookbook. "Tomatoes, garlic, fennel seeds, olives and fresh herbs give this stew a true French flavor" I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4. Prep 20 min, cook 20 min
Provided by dicentra
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
- Add the bell pepper and cook for 4 minutes or until crisp-tender.
- Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.
Nutrition Facts : Calories 250.2, Fat 6.4, SaturatedFat 0.9, Cholesterol 63.8, Sodium 685.2, Carbohydrate 12.6, Fiber 2.4, Sugar 7.3, Protein 35.1
PROVENCAL PORK STEW WITH FENNEL AND OLIVES
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.
Provided by A la Carte
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2
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PROVENçAL CHICKEN STEW RECIPE | MYRECIPES
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- Heat 1 tablespoon of the olive oil in a large nonstick skillet until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 12 minutes. Transfer to a plate.
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- Heat 1 tablespoon of the olive oil in a large nonstick skillet until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 12 minutes. Transfer to a plate.
- Heat the remaining 3 tablespoons of olive oil in an enameled cast-iron casserole until shimmering. Add the potatoes and cook over moderately high heat until golden, about 10 minutes. Stir in the fennel pollen and cook until fragrant, about 30 seconds. Add the tomatoes and water, season with salt and pepper and bring to a boil. Return the chicken to the casserole, cover partially and cook over moderately low heat until the chicken is cooked through, about 20 minutes. Serve hot.
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