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
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.
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
ROASTED CHICKEN PROVENCAL
Juicy chicken gets a French twist with roasted tomatoes, onion, peppers and olives.
Provided by Food Network Kitchen
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
- Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
- Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.
CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 14
Steps:
- Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
- Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
- Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.
Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
ROAST PROVENçAL CHICKEN
Provided by Mary Frances Heck
Categories Chicken Poultry Roast Dinner Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
- Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
- DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
CHICKEN PROVENCAL
I got this from Cooks Illustrated.com, and it is SOOO good! A little time consuming, but the result is so worth it! Hope you all give it a try.
Provided by Beth A.
Categories Chicken Thigh & Leg
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Sprinkle both sides of chicken with salt.
- Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking.
- Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
- Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
- Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside.
- Discard all but 1 tablespoon fat from pot.
- Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes.
- Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
- Add wine and scrape up browned bits from pan bottom with wooden spoon.
- Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using).
- Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot.
- Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
- Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf.
- Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes.
- Stir in olives and cook until heated through, about 1 minute.
- Meanwhile, mix remaining 1/2 teaspoon zest with parsley.
- Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
Nutrition Facts : Calories 558.5, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 651.4, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36
EASY CHICKEN PROVENCAL RECIPE
Prepare the juiciest and most delicious chicken you've ever tasted with this recipe for Chicken Provencal. It consists of fresh chicken thighs prepared in a white wine sauce with olives and fresh garlic.
Provided by Becky Hardin
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and pepper.
- Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
- Reduce the heat to medium-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 scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
- Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
- Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme.
- Serve garnished with fresh parsley and lemon wedges, paired with roasted potatoes and green beans.
Nutrition Facts : Calories 328 kcal, Carbohydrate 10 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 116 mg, Sodium 611 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
More about "provencal chicken recipes"
CHICKEN PROVENCAL: TRADITIONAL FRENCH RECIPE WITH BELL ...
From philosokitchen.com
Estimated Reading Time 4 mins
CHICKEN PROVENçAL - JILL'S TABLE
From jillstable.ca
Cuisine EuropeanCategory EntreesServings 6Total Time 55 mins
PROVENCAL CHICKEN RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Calories 238 per servingTotal Time 40 mins
- Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
- Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.
CHICKEN PROVENçAL | THE MODERN PROPER
From themodernproper.com
Servings 4Calories 700 per servingTotal Time 1 hr 25 mins
- Season the chicken with salt and pepper.Heat the oil in a large oven proof pan, and place in the chicken skin side down
- Flip chicken over.Arrange the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken, then add the wine to the pan.Add the wine and bring to a simmer
CHICKEN PROVENCAL WITH SHALLOTS AND GARLIC - EATING EUROPEAN
From eatingeuropean.com
5/5 (6)Category Dinner, Main Course, Main DishCuisine FrenchTotal Time 50 mins
- Put the flour in a shallow pan or plate and lightly coat your chicken in it; shake the chicken to remove excess flour.
CHICKEN PROVENCAL RECIPE FROM RACHAEL RAY | RACHAEL RAY SHOW
From rachaelrayshow.com
Servings 4Estimated Reading Time 3 mins
- Whisk up marinade: garlic, herbs, fennel seed, pepper, salt, zest, white wine, olive oil, add chicken and refrigerate 1 hour to 1 day
- To prepare, heat a large heavy pot over medium heat with butter, melt 2 tablespoons and brown chicken (shaking off the excess marinade but reserving it) and remove from pan
- Add remaining butter and add shallots, onion, fennel and crushed garlic, sauté to soften 5 to 6 minutes, add olives and sprinkle in flour, stir, add half the marinade, discard the rest
CHICKEN PROVENCAL (WITH TOMATOES AND ... - MON PETIT FOUR®
From monpetitfour.com
4.4/5 (28)Total Time 40 minsCategory Main CourseCalories 348 per serving
- Season both sides of the chicken pieces with salt and pepper. Heat olive oil in a skillet over high heat. Lower the heat to medium-high once the pan is hot and brown both sides of the chicken pieces in the hot pan.
- Once the chicken is browned, temporarily remove the chicken from the pan. Lower the heat to medium. Add the onion to the pan and sauté for a few minutes until softened and translucent. Add the garlic and sauté for 30 seconds.
- Follow with the diced tomatoes and white wine. Cook the tomatoes for a few minutes until tender and softened. Add the chicken back into the pan and place a lid on the skillet. Cook for 25 minutes, until the chicken is cooked through (165°F).
- Temporarily remove the chicken from the pan. Add in the olives, capers, and fresh basil. Stir, then taste test for salt. Add the chicken back into the pan and scoop the sauce over the chicken. Serve with rice or French bread.
CHICKEN PROVENCAL RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 25 minsServings 4Calories 370 per serving
- Sprinkle chicken all over with salt. Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.
- Warm oil in a large nonstick skillet over medium-high heat until hot. Sauté chicken until golden and cooked through, turning once, 5 to 7 minutes total. Remove chicken to a plate; tent with foil to keep warm.
- Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in wine and tomatoes, scraping up any browned bits from bottom of skillet with a wooden spoon. Bring to a boil and cook to blend flavors, stirring often, 2 to 3 minutes. Stir in olives.
CHICKEN PROVENçAL (EASY TO MAKE FRENCH CHICKEN!) - THE ...
From theendlessmeal.com
5/5 (1)Calories 529 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.
CHICKEN PROVENçAL RECIPE - QUICK FROM SCRATCH CHICKEN ...
From foodandwine.com
5/5 (4.7K)Category Meat & Poultry Recipes, Chicken RecipesServings 4Total Time 45 mins
- 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.
CHICKEN PROVENCAL - VIKALINKA
From vikalinka.com
4.9/5 (8)Category MainCuisine FrenchTotal Time 40 mins
- 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.
- Take the chicken breasts out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.
- In a large and deep pan brown chicken breasts in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.
PROVENCAL CHICKEN - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
Estimated Reading Time 5 mins
CHICKEN PROVENçAL (POULET à LA PROVENçAL) - GYPSYPLATE
From gypsyplate.com
4.8/5 (12)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 PROVENCAL RECIPE - DINNER PLANNER
From dinnerplanner.com
Cuisine MediterraneanCategory Healthy DinnerServings 6Calories 340 per serving
- Add one tablespoon extra virgin olive to a large cast iron skillet set over medium-high heat. Lightly season chicken thighs with salt and black pepper and add to hot skillet. Cook until the skin is nicely browned and releases easily from the bottom of the skillet, approximately 5-6 minutes.
- Flip and cook another 4-5 minutes on the remaining side. Transfer chicken to a platter and set aside.
- Reduce heat to medium and add remaining tablespoon olive oil to skillet. Add garlic and shallot and sauté, stirring continually, for 1-2 minutes or just until the shallot softens and develops some color.
CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES - PARDON ...
From pardonyourfrench.com
4.8/5 (11)Category EntréesServings 4Total Time 1 hr
RECIPE: PROVENçAL CHICKEN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Cuisine EuropeanCategory Main CoursesServings 4Total Time 1 hr
PROVENCAL CHICKEN - NEWBIETO COOKING
From newbieto.com
Reviews 433Total Time 50 minsServings 4
CHICKEN PROVENCAL - EASY MEALS WITH VIDEO RECIPES BY CHEF ...
From recipe30.com
CHICKEN PROVENCAL SAUCE 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