Poulet De 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

HERBS DE PROVENCE



Herbs de Provence image

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 100

Number Of Ingredients 11

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Steps:

  • Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

JULIA'S CHICKEN WITH HERBES DE PROVENCE



Julia's Chicken with Herbes de Provence image

Provided by Samantha Ferraro

Number Of Ingredients 9

5-6 chicken legs and thighs (bone in or out)
1/2 stick of butter
2 tsp herbes de provence
3-4 cloves of garlic (left whole)
1/2 c white wine + 1Tb
2 egg yolks
1 lemon (juiced)
Salt and pepper (to taste)
Fresh parsley or basil (roughly chopped (for garnish))

Steps:

  • In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
  • Add the chicken and cook until lightly brown on both sides, about 5 minutes.
  • Add salt and pepper, herbes de provence and garlic.
  • Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
  • When chicken is done, remove to a plate and keep warm.
  • Mash the garlic in the casserole with the back of a spoon.
  • Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
  • In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
  • Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
  • Continue to beat the sauce over low heat until it is thick and creamy.
  • Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

POULET DE PROVENCE



Poulet De Provence image

I made this using my Herbs de Provence that I got while visiting FT in France. (Woohoo!) It got a big thumbs up from the kids, too. Fast, easy, yummy & low fat.

Provided by Elmotoo

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped fresh garlic
2 boneless skinless chicken breast halves, cubed
1 teaspoon kosher salt
1 tablespoon herbes de provence
1 bunch fresh asparagus, trimmed & cut into 1-inch pieces
1 lb whole wheat pasta
3 fresh tomatoes, cut into large chunks
1 tablespoon extra virgin olive oil

Steps:

  • In large saucepan, heat olive oil.
  • Add onion & saute 2 minutes.
  • Add garlic & saute another 2 minutes.
  • Add cubed chicken breast & saute 10 minutes, stirring occasionally.
  • Add salt & Herbes de Provence; stir.
  • Add asparagus & saute until chicken is cooked through.
  • Meanwhile, cook pasta according to package directions.
  • To finish, add chunks of tomatoes & a drizzle of extra virgin olive oil.
  • Toss chicken mixture with drained pasta & serve.

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.

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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.
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POULET SAUTé AUX HERBES DE PROVENCE RECIPE | BON APPéTIT
2009-06-09 Step 1. 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 …
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  • 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.


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