Provençal Chicken Stew Recipes

Steps:

• 1. Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
• 2. Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
• 3. Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
• 4. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
• 5. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Steps:

• Cut up the chicken into portions. Cut the potatoes into cubes, slice the onions, garlic and peppers.
• Place chicken and potatoes into the crock pot dish.
• In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and Italian seasoning.
• Pour the mixture into the crock pot and mix with chicken portions and potatoes.
• Cook on low for 8 to 10 hours.
• Enjoy!

Steps:

• Wash and dry the fresh produce. Small dice the potatoes. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Peel and mince the garlic. Chop the chicken into bite size pieces.
• Season the chopped chicken with salt and pepper; toss to coat. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the tomato paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken is cooked through and the tomato paste is dark red.
• Add the potatoes, zucchini, chard stems and ¾ of the garlic to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender and fragrant. Add Herbes de Provence to taste (I usually use a tablespoon or more). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant.
• Add the chard leaves, the vinegar and 2 cups of water to the pan of chicken and vegetables, scraping up any browned bits from the bottom of the pan. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 8 to 10 minutes, or until the potatoes are tender when pierced with a fork and the liquid has reduced in volume by about half. Remove from heat and season with salt and pepper to taste.
• If you want a richer sauce feel free to make an easy aioli. In a medium bowl, combine 2 tbsp mayonnaise, a clove or so of fresh garlic paste and 1/2 tbsp of red wine vinegar; season with salt and pepper to taste.

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.

Steps:

• Combine the 1 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large saute pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
• Set the saute pan over medium-high heat and add the onion and the 2 tablespoons flour. Saute, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Steps:

• Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
• Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
• Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
• Remove vegetables to large bowl. Cover to keep warm.
• And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
• Place roasting pan on top of range. Add broth. Bring to simmer.
• Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
• Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.