PROVENCAL VEGETABLES RECIPES

PROVENçAL CHICKEN | SAINSBURY'S RECIPES

Provençal chicken | Sainsbury's Recipes image

This French favourite is bubbling with taste and packs in three of your five-a-day

Provided by Sainsbury's

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

vegetable oil
lean smoked bacon medallions, roughly chopped
red onion, cut into wedges
courgette, halved and cut into chunks
aubergine, cut into small pieces
tomatoes, cut into large wedges
cloves garlic, finely chopped
red chilli, chopped
carton passata
½ chicken stock cube, crumbled
chicken thigh fillets
½ x 28g fresh flat-leaf parsley, washed and roughly chopped
mixed herbs

Steps:

Preheat the oven to 200°C/gas mark 6. In a large ovenproof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later.

Add the onion, courgette and aubergine to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, chicken stock cube and 50ml water. Bring to the boil, then reduce the heat and simmer for another 5 minutes.

Add the chicken thigh fillets, mixed herbs, the reserved bacon and half the parsley. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.

Nutrition Facts : Calories 331 calories, FatContent 13.0 grams, SaturatedFatContent 3.5 grams, SugarContent 13.1 grams, SodiumContent 2100.0 milligrams salt, CarbohydrateContent 16.0 grams, FiberContent 3.1 grams, ProteinContent 35.9 grams

POULET DE PROVENCAL RECIPE | ALLRECIPES

Poulet de Provencal Recipe | Allrecipes image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories French Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, CarbohydrateContent 8.1 g, CholesterolContent 77.2 mg, FatContent 10 g, FiberContent 1.3 g, ProteinContent 30.1 g, SaturatedFatContent 4.2 g, SodiumContent 388.3 mg, SugarContent 2.3 g

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