PROVENCAL CHICKEN RECIPES

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CHICKEN PROVENÇAL RECIPE - QUICK FROM SCRATCH CHICKEN ...



Chicken Provençal Recipe - Quick From Scratch Chicken ... image

The flavors are bold in Chicken Provençal, a Southern French braise with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth. Simply brown seasoned chicken pieces in a skillet until golden brown, then remove them to a plate and build your sauce right in the pan. Once it's simmered for a few minutes, return the chicken to the pan and cook until every piece is infused with that garlicky, olive-spiked tomato sauce. Serve the dish with a crusty baguette, buttered rice, or mashed potatoes. Plus: More Chicken Recipes and Tips

Provided by Food & Wine

Categories     Chicken

Total Time 45 minutes

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 chicken (about 3 to 3 1/2 pounds), cut into eight pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups canned crushed tomatoes with their juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/3 cup black olives, such as NiÇoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

Steps:

  • 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.

PROVENCAL CHICKEN RECIPE | EATINGWELL



Provencal Chicken Recipe | EatingWell image

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Provided by EatingWell Test Kitchen

Categories     Healthy French Chicken Recipes

Total Time 40 minutes

Number Of Ingredients 13

4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
¼ cup all-purpose flour
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon extra-virgin olive oil, or canola oil
1/2 teaspoon anchovy paste, (optional)
½ cup reduced-sodium chicken broth
¼ cup dry white wine
1 14-1/2-ounce can diced tomatoes
¼ cup chopped fresh basil
2 tablespoons chopped black olives

Steps:

  • 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.

Nutrition Facts : Calories 237.7 calories, CarbohydrateContent 14.5 g, CholesterolContent 62.7 mg, FatContent 6.7 g, FiberContent 1.6 g, ProteinContent 25.4 g, SaturatedFatContent 1.3 g, SodiumContent 701.2 mg, SugarContent 4.5 g

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CHICKEN PROVENCAL RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
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PROVENCAL CHICKEN CASSEROLE RECIPE | ALLRECIPES
This delicious chicken casserole is from the French area of Provence and features chicken breast, cherry tomatoes, scallions, and lots of cheese.
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  • 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).
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ROASTED CHICKEN PROVENÇAL RECIPE - NYT COOKING
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.
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  • Serve in the pan or on a warmed platter, garnished with the thyme.
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CHICKEN PROVENCAL RECIPE | MYRECIPES
Garlic, tomatoes, white wine, and kalamata olives make up the signature sauce that's spooned over Chicken Provencal. To add more flavor to this quick and easy chicken dish, add a tablespoon of capers.
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Calories 370 calories per serving
  • Place chicken on plates; spoon sauce on top. Sprinkle with parsley and serve immediately.
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PROVENCAL CHICKEN RECIPE | EATINGWELL
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.
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  • 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.
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PROVENCAL CHICKEN CASSEROLE RECIPE | ALLRECIPES
This delicious chicken casserole is from the French area of Provence and features chicken breast, cherry tomatoes, scallions, and lots of cheese.
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Reviews 4.8
Total Time 53 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 589.8 calories per serving
  • 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).
See details


CHICKEN PROVENCAL RECIPE | MYRECIPES
Garlic, tomatoes, white wine, and kalamata olives make up the signature sauce that's spooned over Chicken Provencal. To add more flavor to this quick and easy chicken dish, add a tablespoon of capers.
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Reviews 5
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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.
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CHICKEN PROVENCAL RECIPE - DINNER PLANNER
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ROAST PROVENÇAL CHICKEN RECIPE | EPICURIOUS
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CLASSIC PROVENÇAL RECIPES TO TRY - PARDON YOUR FRENCH
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CHICKEN PROVENÇAL WITH OLIVES AND CHERRY TOMATOES - PARDON ...
Jun 03, 2020 · Flip chicken over and cook again for 6-7 minutes. Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.
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SLOW-COOKER PROVENÇAL CHICKEN | WILLIAMS SONOMA
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Jul 20, 2019 · Heat the oil in the dish and fry chicken for about 5 mins until lightly browned all over. Take pieces out and put on a plate. Add the onions and garlic, if using, to the dish and fry for 3 mins. Stir in the flour and when it has absorbed the fat, take the pan off the heat. Stir in the stock, tomatoes and herbs.
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