CHICKEN PROVENCAL WITH POTATOES AND CARROTS
Make and share this Chicken Provencal With Potatoes and Carrots recipe from Food.com.
Provided by pamsbm
Categories One Dish Meal
Time 1h
Yield 7 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into pieces, cut each breast half into halves and remove skin.
- Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
- Coat chicken with flour mixture.
- Heat oil in 4-quart Dutch oven until hot.
- Cook chicken until brown on all sides, about 15 minutes.
- Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
- Heat to boiling; reduce heat.
- Cover and cook until chicken is done, about 45 minutes.
- Remove chicken and vegetables; keep warm.
- Mix cornstarch and cold water; stir into liquid in Dutch oven.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve sauce with chicken.
Nutrition Facts : Calories 461, Fat 22.1, SaturatedFat 5.3, Cholesterol 73.9, Sodium 466.2, Carbohydrate 42.6, Fiber 6.4, Sugar 7.7, Protein 23.6
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
CHICKEN PROVENCAL "STOUP"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
PROVENçALE GARLIC CHICKEN AND POTATOES
Relish this hearty slow-cooked dinner made using chicken, carrots and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h50m
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
- Mix broth, sherry, basil, rosemary and salt; pour over chicken and vegetables. Cover and cook on low heat setting about 6 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken from slow cooker, using slotted spoon; keep warm. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into mixture in slow cooker (discard remaining marinade). Cut artichokes in half; add to slow cooker.
- Mix cornstarch and water until smooth. Gradually stir cornstarch mixture into artichoke mixture. Cover and cook on high heat setting about 15 minutes or until slightly thickened.
- Serve chicken with vegetables, spooning some of the cooking juices over each serving.
Nutrition Facts : Calories 425, Carbohydrate 48 g, Cholesterol 100 mg, Fat 1, Fiber 8 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 830 mg
GARLIC CHICKEN AND POTATOES
This is for lovers of garlic and comfort food. I don't know where it came from but I just cooked it one day like this and loved it ever since!
Provided by gloria goodman
Categories Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- put small amount of water in bottom of roasting pan.
- Cut potatoes in half & put in pan and sprinkle paprika, salt & pepper to taste.
- Peel the garlic cloves and scatter them all over the potatoes.
- put chicken that has been seasoned with salt & pepper & paprika on top of potatoes.
- cook in oven on 350 for about 1 1/2 to 2 hours basting every so often.
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
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
GARLIC ROASTED CHICKEN AND POTATOES
I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.
Provided by Debi Blair McGinness
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
- Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g
PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
GARLIC CHICKEN WITH POTATOES
Potatoes and chicken are seasoned generously with adobo seasoning and garlic. A good garlic chicken recipe for those of you who love garlic.
Provided by ABBIET
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken.
- Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 40.3 g, Cholesterol 80.9 mg, Fat 24 g, Fiber 6.1 g, Protein 30.5 g, SaturatedFat 5.4 g, Sodium 93.1 mg, Sugar 1.7 g
BAKED GARLIC CHICKEN AND POTATOES
Make and share this Baked Garlic Chicken and Potatoes recipe from Food.com.
Provided by Ashtons Ba-Nana
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put Olive oil in glass baking dish.
- Pour wine and lemon juice over chicken breasts in glass dish.
- Sprinkle garlic salt and pepper on chicken.
- Bake in covered dish for 30 Minutes at 400 degrees.
- Take out of oven and turn chicken breasts over and add potatoes around them in dish.
- Drizzle butter over potatoes.
- Sprinkle garlic salt and pepper over potatoes and chicken.
- Cover and return to oven.
- Bake 30 minutes more.
- Remove dish from oven and uncover and sprinkle with parmesan.
- Bake for 5 minutes or until parmesan is melted.
- Times may vary depending on oven and if chicken is frozen, may take longer.
ROSEMARY AND GARLIC CHICKEN AND POTATOES
I was inspired to make it by a dish I had in Italy. If you don't love rosemary, reduce the quantity. It has a strong rosemary flavor because we love it.
Provided by Starrynews
Categories Potato
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Slice up the potatoes thickly.
- In a medium sized bowl, mix spices, oil, and garlic.
- Put the potatoes in the mix and toss/stir until completely coated.
- Line the bottom of a 13 x 9" glass dish with the potatoes.
- Put the chicken in the sauce and coat. Place on top of the potatoes, with a few potatoes on top of each.
- Bake for 1 hour in the preheated oven, uncovered.
- Baste during the last 15 minutes, if needed.
Nutrition Facts : Calories 699.9, Fat 21.2, SaturatedFat 4, Cholesterol 46.4, Sodium 162.2, Carbohydrate 103.4, Fiber 11.2, Sugar 8.3, Protein 27.6
CHICKEN SAUTé PROVENçALE
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.
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.
PROVENçAL ROAST CHICKEN
Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
- Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
- In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
- Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.
Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 85 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g
PROVENçAL CHICKEN AND TOMATO ROAST
Steps:
- Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
- Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
- Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
- Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
- Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
- Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.
ITALIAN GARLIC CHICKEN AND POTATOES
Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!
Provided by CulinaryQueen
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190C/375°F.
- Line a roasting tin with foil.
- Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
- Drizzle 3 tablespoons olive oil over chicken.
- Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
- Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
- Wash your hands.
- Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
- Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
- Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
- Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
- Bake for 25 minutes.
- Remove from oven and turn chicken over and toss around the potatoes.
- Return to oven and bake an additional 20-25 minutes until potatoes are tender.
- Serve and enjoy!
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