Chicken As In Provence Poulet Au Provence Recipes

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POULET DE PROVENCAL



Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

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.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

CHICKEN PROVENCAL



Chicken Provencal image

This recipe for Chicken Provencal makes perfectly cooked, juicy chicken with a crispy skin that's seasoned with Herbs de Provence. It's a simple spin on traditional flavors that are AIP friendly. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.

Provided by Beth Chen

Categories     Dinner

Time 1h20m

Number Of Ingredients 9

6-8 Chicken Thighs (bone-in, skin-on (about 3 pounds))
Salt
1/2 cup Arrowroot Flour
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Herbs de Provence
8 to 10 Garlic (peeled)
4 to 6 medium-size Shallots (peeled and halved)
1/3 cup Chicken Broth
4 sprigs of Thyme or Lavender (for serving)

Steps:

  • Heat oven to 400 degrees.
  • Generously season the chicken with salt.
  • 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.
  • Place the garlic and shallots around the chicken.
  • Pour the chicken broth over the top.
  • Season the chicken with the herbs de Provence.
  • Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. If there isn't enough liquid in the pan, then use an additional 2 tablespoons of olive oil.
  • Continue roasting for another 25 to 30 minutes, or until the chicken skin is very crisp and the meat cooked through.
  • Serve in the pan, garnished with the thyme or lavender.

Nutrition Facts : ServingSize 1 thigh, Calories 349 kcal, Sugar 1 g, Sodium 139 mg, Fat 24 g, SaturatedFat 6 g, Carbohydrate 15 g, Fiber 1 g, Protein 19 g, Cholesterol 111 mg

CHICKEN PROVENCAL



Chicken Provencal image

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.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)



Braised Chicken with Tomatoes and Olives (Poulet Provencal) image

Provided by Shelley Wiseman

Categories     Chicken     Olive     Tomato     Roast     Kid-Friendly     Dinner     Fall     Summer     Family Reunion     Potluck     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment:
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley

Steps:

  • Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
  • Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
  • Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
  • Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

FRENCH FUSION BRAISED CHICKEN DINNER



French Fusion Braised Chicken Dinner image

The ideal slow cooker recipe is one you can whip together in the morning with your eyes half closed using ingredients you usually have on hand and one that rewards you at the end of the day with a flavour-charged nutritionally complete dinner that everyone adores. This one, with its French Asian mix, fits the bill on all measures. Warning - make it once and it's sure to be on your "make again" list - time and time again.

Provided by Developed for CFC by Monda Rosenberg

Yield 4

Number Of Ingredients 10

8 bone-in chicken thighs
OR
4 chicken legs with thighs attached
¼ cup each of soya sauce and Dijon
juice from 1 lemon
1 tbsp herbes de Provence
OR
1 ½ tsp each of dried leaf thyme and dried leaf oregano
2 cups baby carrots or bite-size slices of carrots
12 to 16 mini potatoes with skin-on

Steps:

  • Pull skin from chicken and trim away any fat. If using legs with thighs attached, cut into 2 pieces. Measure soya, Dijon, lemon juice and seasonings into a slow cooker. Stir to mix. Then add chicken, turning pieces to coat and place them bone-side up. Add carrots and push down into the sauce. Scatter potatoes over top.
  • Cook until vegetables are done as you like and chicken reaches 165°F (74°C) , 3 to 4 hours on high or 5 to 6 hours on low. Serve in big shallow bowls with the broth spooned over top. Garnish, if you like, with sliced green onions, chopped coriander or parsley.

Nutrition Facts :

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