Chicken Provençale Recipes

CHICKEN PROVENCAL "STOUP"

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.

ROASTED CHICKEN PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
• Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
• Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.

EASY CHICKEN PROVENCAL RECIPE

Steps:

• In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and pepper.
• Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
• Reduce the heat to medium-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 scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
• Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
• Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme.
• Serve garnished with fresh parsley and lemon wedges, paired with roasted potatoes and green beans.

CHICKEN PROVENCALE WITH BELL PEPPERS AND OLIVES

Steps:

• Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan.
• Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute.

CHICKEN PROVENCALE

Steps:

• Preheat oven to 180C (160C fan forced).
• Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
• Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
• Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
• Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
• Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
• Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
• Spoon tomato mixture over the chicken and cover.
• Bake for 30 minutes or until chicken is cooked through.
• Add olives if using in the last 5 minutes.
• Sprinkle with parsley and serve.

CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES

Steps:

• Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
• Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
• Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

CHICKEN PROVENCALE

Steps:

• Season chicken generously with salt and pepper.
• In a large frying pan saute the chicken in the butter until golden brown on both sides.
• Put on a plate and keep warm.
• Add the olive oil to the same pan and saute the onions and garlic until soft.
• Add the remaining ingredients and stir together.
• Return the chicken to the pan.
• Cover and simmer for 1 to 1 1/2 hours.

CHICKEN BREASTS PROVENçAL

Steps:

• Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
• Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
• Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
• Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

ROASTED CHICKEN PROVENçAL

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.

CHICKEN PROVENCAL

Steps:

• In a large skillet, brown chicken in oil; remove and set aside. , Saute onion and garlic in drippings until tender. Stir in remaining ingredients. , Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.