Chicken Rice Provencal Recipes

CHICKEN AND RICE PROVENCAL

Steps:

• If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
• In a shallow dish (a pie plate works well), combine the flour with 1-1/2 teaspoons salt, 3 teaspoons herbes de Provence and a few grinds of black pepper.
• Dredge each chicken breast in the flour mixture, shaking off the excess.
• Film the bottom of a large, heavy skillet with olive oil and place over medium-high heat. Add the chicken in a single layer and cook until barely golden, about 2 minutes per side. Transfer to a plate and set aside.
• Add a little more olive oil to the pan, reduce the heat to medium and add the garlic. Sauté until fragrant, 1/2 to 1 minute.
• Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom. Add the tomatoes and the remaining herbes de Provence.
• Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring often. Season to taste with salt and pepper and add a bit more of the herbes de Provence if desired.
• Return the chicken to the pan and spoon some of the tomato mixture over each piece. Reduce the heat to medium-low, cover and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
• Place the rice in a serving dish and top with the chicken breasts. Stir the scallions into the tomato sauce, cook for 1 minute, then add the parsley.
• Spoon the tomatoes over the chicken and serve immediately.

RICE WITH HERBES DE PROVENCE

Steps:

• In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

CHICKEN RICE PROVENCAL

Steps:

• Heat a large skillet over medium-high heat, add oil and heat through. Add chicken and cook until lightly browned, about 6-10 minutes (I think the key to this recipe is to sear and caramelize the chicken.).
• Add mushrooms, onion and garlic. Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to boil.
• Reduce heat to simmer; cover and cook 30 mins., stirring once or twice.
• Just before serving stir in parsley. You can also add the rice at this time and heat through or serve over rice.

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.

CHICKEN AND RICE PROVENçAL

Steps:

• In a nonstick sauté pan on medium-high heat, brown the chicken thighs on each side, about 2-3 mins, then remove and set aside. Add sausage, onion, garlice, bell pepper and cook until sausage is browned. Add diced tomatoes (undrained), rice and water. Mix well then add chicken thighs on top. Bring to a boil, then lower to low heat and over for 30 mins or until rice is tender and cooked. Turn off heat and allow to sit for 10 mins before serving.

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.