CHICKEN WITH HERBES DE PROVENCE RECIPES

Steps:

• In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
• Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
• Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

Steps:

• Pat the chicken with paper towels to dry.
• Sprinkle the chicken breasts with kosher salt, pepper, and a seasoning blend (e.g., Cajun or Creole, taco seasoning, Za'atar, herbes de Provence, etc).
• Place the trivet in the Instant Pot and add 1 cup of chicken stock (you may use water, if desired).
• Lock the lid in place and turn the valve to the sealing position. Select pressure cook (or manual), high pressure, and set the time for 10 minutes.
• When the time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to the venting position to release the remaining pressure.
• Meanwhile, preheat the broiler and line a baking pan with foil.
• Place the cooked chicken on the prepared baking pan, skin side up.
• Broil the chicken breasts for 4 to 6 minutes, or until the skin is browned.
• If your chicken pieces are either very large or quite small, you might have to adjust the cooking time. To be sure the chicken is thoroughly cooked, use an instant-read thermometer. The minimum safe temperature for poultry is 165 F. If using frozen split chicken breasts, pressure cook for 25 minutes.