HERBS DE PROVENCE CHICKEN
Herbs de Provence chicken is an incredibly simple way to prepare chicken that gives you a big bang for your buck. Chicken thighs are coated in herbs de Provence seasoning then cooked over shallots, garlic, and lemon until the chicken is crispy on the outside and juicy inside. And the pan juices taste as delicious as the chicken!
Provided by Kristen Stevens
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Nutrition Facts : ServingSize 2 chicken thighs + ¼ of the shallot and garlic sauce, Calories 683 kcal, Sugar 3 g, Sodium 809 mg, Fat 48 g, SaturatedFat 13 g, TransFat 1 g, Carbohydrate 11 g, Fiber 2 g, Protein 48 g, Cholesterol 283 mg, UnsaturatedFat 30 g
PROVENCAL CHICKEN
Chicken provencal is a flavorful French braised chicken recipe. Seasoned chicken thighs are first seared then braised in white wine with olives, shallots, garlic, artichoke hearts, and cherry tomatoes. It's easy to make and perfect for meal prep as leftovers taste amazing.
Provided by Kristen Stevens
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees Fahrenheit.
Nutrition Facts : ServingSize 2 chicken thighs (¼ of the recipe), Calories 729 kcal, Sugar 5 g, Sodium 1484 mg, Fat 51 g, SaturatedFat 12 g, TransFat 1 g, Carbohydrate 17 g, Fiber 4 g, Protein 40 g, Cholesterol 221 mg, UnsaturatedFat 31 g
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.
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
PROVENçAL STUFFED CHICKEN THIGHS
Make and share this Provençal Stuffed Chicken Thighs recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 375°F
- To prepare the stuffing slit each sausage skin lengthways and remove the meat.
- Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
- Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
- Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
- Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
- Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
- Garnish with parsley and serve with herby crushed new potatoes.
Nutrition Facts : Calories 259.3, Fat 8.8, SaturatedFat 2.8, Cholesterol 120.8, Sodium 883.3, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 32.8
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