POULET DE PROVENCAL
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
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
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
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
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)
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
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
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
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 :
More about "chicken as in provence poulet au provence recipes"
CHICKEN PROVENçAL (POULET à LA PROVENçAL) - GYPSYPLATE
From gypsyplate.com
4.6/5 (39)Total Time 1 hr 20 minsCategory Main CoursesCalories 350 per serving
- 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.
- Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.
CHICKEN WITH PROVENCAL SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (53)Calories 248 per serving
- 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.
- Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
- Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes 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 butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.
EASY CHICKEN PROVENçALE IN INSTANT POT (RECIPE) - SNIPPETS ...
From snippetsofparis.com
4.6/5 (9)Total Time 40 minsCategory Main DishesCalories 1826 per serving
- Once the chicken is browned, remove temporarily from the pot and sauté the onions for a couple of minutes.
- Add the chicken and the rest of the ingredients (except the flour) back into the Instant Pot and cook at High Pressure for 12 minutes.
CHICKEN PROVENçAL (EASY TO MAKE ... - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (2)Calories 729 per servingCategory Dinner
- Heat the olive oil in a braising pan, high-sided skillet, or large pot over medium heat. Add the chicken thighs, skin side up, and let them cook undisturbed for 5 minutes. Flip them over and cook them until the skin is golden, about 5 minutes more.
- Turn the chicken pieces so they are skin side up. Scatter the olives, cherry tomatoes, artichoke hearts, garlic cloves, and shallots around the chicken then pour the wine into the pot.
POULET SAUTé AUX HERBES DE PROVENCE RECIPE - BON APPéTIT
From bonappetit.com
3.4/5 (5)Servings 6
- Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
- Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
- (For more detailed instructions, see our tip on emulsifying eggs.) Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
ROAST CHICKEN PROVENCAL STYLE WITH LOCAL LEMONS FROM MENTON
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 4Total Time 1 hr 30 mins
- Cut the lemon in half, spray some lemon juice over the chicken by squeezing one of the halves and rub the chicken all around with the lemon.
- Rub salt on the chicken on both sides. Preferably sea salt. It will stick a bit to the chicken because of the lemon juice.
EASY CHICKEN CASSEROLE WITH A PROVENCAL TWIST - PERFECTLY ...
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 6Total Time 1 hr 30 mins
CHICKEN PROVENCAL - G'DAY SOUFFLé - TASTY RECIPES FROM ...
From gdaysouffle.com
Estimated Reading Time 4 mins
PROVENCE-STYLE CHICKEN | SOSCUISINE
From soscuisine.com
4/5 (85)Category Main Courses/EntréesAuthor KatharsisCalories 310 per serving
CHICKEN PROVENçAL WITH OLIVES AND ... - PARDON YOUR FRENCH
From pardonyourfrench.com
4.8/5 (11)Category EntréesServings 4Total Time 1 hr
POULET AUX ECREVISSES - PROVENCE GURU
From provenceguru.com
Estimated Reading Time 4 mins
RECIPE: POULET AU PASTIS - PROVENCE GURU
From provenceguru.com
Estimated Reading Time 1 min
CHICKEN PROVENçAL (POULET à LA PROVENçAL) | RECIPE CART
From getrecipecart.com
CHICKEN A LA PROVENCALE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POULET DE PROVENCE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CHICKEN A LA PROVENCAL RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PROVENCAL PARTY CHICKEN WITH ARTICHOKES | CHICKEN.CA
From chicken.ca
POULET DE PROVENCE RECIPES
From tfrecipes.com
CHICKEN HERBS DE PROVENCE SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN AS IN PROVENCE POULET AU PROVENCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love