Corsican Chicken Recipe 455

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CORSICAN CHICKEN



Corsican Chicken image

Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. -Mary Bergfeld, Eugene, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 8 servings.

Number Of Ingredients 15

3 tablespoons butter, softened
2 tablespoons herbes de Provence
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
2 pounds boneless skinless chicken thighs
1 large onion, chopped
1/2 cup oil-packed sun-dried tomatoes, julienned
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup dry vermouth or orange juice
1/2 cup pitted Greek olives, quartered
1 teaspoon grated orange zest
2 teaspoons cornstarch
1 tablespoon cold water
Optional: 2 tablespoons minced fresh parsley or basil, or drained and diced pimientos

Steps:

  • In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. , Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.

Nutrition Facts : Calories 287 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 808mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

CROCK POT CORSICAN CHICKEN



Crock Pot Corsican Chicken image

I nice crockpot recipe for a great chicken dish. I use this Recipe #18553 recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end.

Provided by LilPinkieJ

Categories     Chicken Thigh & Leg

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons butter, softened
2 tablespoons herbes de provence
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs
1 large onion, chopped
1/2 cup sun-dried tomato, julienne
1 (15 ounce) can beef consomme
1/2 cup dry vermouth or 1/2 cup orange juice
1/2 cup Greek olive, sliced
1 teaspoon orange peel
2 teaspoons cornstarch
1 tablespoon cold water
1 teaspoon dried basil
2 tablespoons diced pimentos
2 tablespoons fresh parsley, chopped

Steps:

  • Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
  • Add olives and peel. Recover. Put on high for 30 minutes.
  • Remove chicken and keep the pieces warm.
  • Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.

Nutrition Facts : Calories 211.4, Fat 8.4, SaturatedFat 3.1, Cholesterol 102.1, Sodium 896.2, Carbohydrate 6.3, Fiber 1.2, Sugar 2.3, Protein 24.6

JESSYE NORMAN'S CORSICAN CHICKEN



Jessye Norman's Corsican Chicken image

Provided by Jeremy Gerard

Categories     dinner, main course

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 17

6 ounces dried apricots, about 1 cup
1/2 cup sultanas
1 cup dry white wine
1/2 cup olive oil
2 3-pound whole free-range chickens, cut into serving pieces, fat and skin removed
1 cup diced shallots
1 small green bell pepper, julienned
2 cloves garlic, crushed
1 tablespoon grated lemon peel
1/2 teaspoon ground coriander
3 cups chicken broth, plus 1/2 cup, if necessary
1 tablespoon drained, crushed green peppercorns
Salt to taste
1 1/2 to 2 tablespoons cornstarch (optional)
2 tablespoons chopped fresh cilantro
4 ounces slivered almonds, about 1/2 cup
1/2 cup shredded unsweetened coconut

Steps:

  • Marinate the apricots and sultanas in the white wine overnight.
  • Preheat the oven to 375 degrees.
  • Heat the olive oil in a large, heavy skillet and saute the chicken pieces over medium heat until brown on all sides. Drain on a paper towel. Add the shallots, green pepper and garlic to the pan and saute for 10 minutes.
  • Place the chicken legs and thighs, along with the sauteed vegetables, in a large ovenproof dish. Add the apricots and sultanas with the wine, the lemon peel and coriander. Add the chicken broth. Season with the peppercorns and salt. Bake, uncovered, for 25 minutes.
  • Add the breasts and wings and, if necessary, some additional chicken broth. Bake until the breasts are tender, about 20 minutes. (This dish can be prepared one day in advance up to this point.)
  • Just before serving, if a thicker sauce is desired, combine one-half cup of the cooking liquid with the cornstarch and stir into the dish. Sprinkle with cilantro, almonds and coconut and heat through until the coconut is golden brown, 10 to 20 minutes.

Nutrition Facts : @context http, Calories 892, UnsaturatedFat 41 grams, Carbohydrate 34 grams, Fat 60 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 16 grams, Sodium 1324 milligrams, Sugar 22 grams, TransFat 0 grams

CORSICAN CHICKEN WITH SUN-DRIED TOMATOES



Corsican Chicken With Sun-Dried Tomatoes image

Make and share this Corsican Chicken With Sun-Dried Tomatoes recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 5h

Yield 6 serving(s)

Number Of Ingredients 9

4 lbs bone-in chicken pieces, skin removed
2 garlic cloves, chopped
salt and pepper
1/2 cup chopped sun-dried tomato packed in oil
1/2 cup thinly sliced roasted red pepper, strips
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1 tablespoon cornstarch, blended with 2 tablespoons cool water
1/4 cup chopped fresh basil

Steps:

  • Place the chicken in the slow cooker and sprinkle with garlic, salt, and pepper. Add the tomatoes, a bit of their oil, the peppers, rosemary, and broth. Cover and cook on low for 5 hours, or until cooked through.
  • Remove the chicken and vegetables to a platter with a slotted spoon. Pour the remaining liquid into a saucepan and skim off fat from the surface. Bring the juices to a boil over high heat. Stir in the cornstarch mixture and cook, stirring, until slightly thickened. Taste for seasoning, stir in the basil, and pour the sauce over the chicken.

CORSICAN CHICKEN RECIPE - (4.5/5)



Corsican Chicken Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 17

3 tablespoons butter, softened
2 tablespoons herbes de Provence
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
2 pounds boneless skinless chicken thighs
1 large onion, chopped
1/2 cup oil-packed sun-dried tomatoes, julienned
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup dry vermouth or orange juice
1/2 cup pitted Greek olives, quartered
1 teaspoon grated orange peel
2 teaspoons cornstarch
1 tablespoon cold water
2 tablespoons minced fresh basil
2 tablespoons diced pimientos
2 tablespoons minced fresh parsley

Steps:

  • In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes. Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. Sprinkle with basil, pimientos and parsley.

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