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 BREASTS PROVENçAL
Categories Chicken Low Cal Bastille Day Dinner Healthy Potluck Gourmet New York Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
- Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
- Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
- Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
PROVENCE STYLE CHICKEN BREAST FILLETS
Steps:
- INDOOR: Prepare chicken as directed. Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.
- Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.
- In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.
- Set up grill for direct grilling over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
- Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.
CHICKEN PROVENCAL
Make and share this Chicken Provencal recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Season chicken pieces with salt, pepper, and thyme.
- Brown chicken pieces in olive oil.
- Saute onion and fennel in remaining oil until tender.
- Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
- Simmer for about 5 minutes.
- Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
- Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
- Check seasoning again before serving.
Nutrition Facts : Calories 776.8, Fat 39.1, SaturatedFat 10.1, Cholesterol 217.9, Sodium 2474.5, Carbohydrate 19.8, Fiber 5.7, Sugar 1.9, Protein 75
PROVENçAL CHICKEN
This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.
Yield serves 6 as a main course
Number Of Ingredients 16
Steps:
- Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
- Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
- Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.
CHICKEN WITH PROVENCAL VEGETABLES
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
- Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.
Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 5 g, Protein 46 g, SaturatedFat 3 g
ONE-PAN ARTICHOKE CHICKEN PROVENçAL
Create a masterpiece tonight with our One-Pan Artichoke Chicken Provençal. Our elegant One-Pan Artichoke Chicken Provençal won't even dirty many dishes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
- Combine all remaining ingredients except cheese in skillet. Bring to boil. Return chicken to skillet; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
- Top with cheese.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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.
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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.
- 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.
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