Chicken A La Provencal Recipes
CHICKEN PROVENCAL
When I serve this chicken Provencal at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day ahead-it's as good as it is the first day it's made.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 580 calories, Fat 25g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 1277mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 11g fiber), Protein 50g protein.
PROVENCAL CHICKEN CASSEROLE
This delicious chicken casserole is from the French area of Provence and features chicken breast, cherry tomatoes, scallions, and lots of cheese.
Provided by Marianne
Categories World Cuisine Recipes European French
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt and pepper.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top.
- Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyere cheese.
- Bake in the preheated oven on the middle rack until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 589.8 calories, Carbohydrate 9.3 g, Cholesterol 147.9 mg, Fat 38.7 g, Fiber 2.6 g, Protein 51.5 g, SaturatedFat 13.7 g, Sodium 549.5 mg, Sugar 1.9 g
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
CHICKEN A LA PROVENCAL
Simple, weeknight version of the classic recipes already found on Zaar. Not a soup... Came from the back of a Wylers bouillon cube package, but I made several modifications.
Provided by Amy Martin KV
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dredge chicken in flour and season with salt and pepper. Slow-cook onions on low in oil until soft and sweet. In large skillet, saute chicken in hot oil until lightly browned. Add wine, mustard, crushed bouillon cubes and thyme. Bring to a boil, add potatoes, then reduce heat and simmer about 30 minutes until potatoes are soft. Add tomatoes, then serve.
Nutrition Facts : Calories 374.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 69, Sodium 834.6, Carbohydrate 30.7, Fiber 3.6, Sugar 3.9, Protein 31.3
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.
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- Heat olive oil in a dutch oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.
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- In a large bowl combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil, add chicken breasts and marinade for 2-3 hours in a refrigerator.
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- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper.
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5/5 (1)Category Instant Pot EntreeCuisine FrenchTotal Time 40 mins
- Once hot, add the pancetta and cook until beginning to crisp and the fat has rendered, about 6 minutes.
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- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
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- Put the spelt flour on a plate. Pat the chicken pieces dry with paper towels and season them liberally with salt and pepper. Dip them lightly in flour, coating each piece on all sides and shaking off any excess. Set aside.
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