EASY CHICKEN PROVENCAL RECIPE
Prepare the juiciest and most delicious chicken you've ever tasted with this recipe for Chicken Provencal. It consists of fresh chicken thighs prepared in a white wine sauce with olives and fresh garlic.
Provided by Becky Hardin
Categories Main Course
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 328 kcal, Carbohydrate 10 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 116 mg, Sodium 611 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHICKEN WITH PROVENCAL HERB MUSHROOM SAUCE RECIPE - (5/5)
Provided by JLZD
Number Of Ingredients 9
Steps:
- Season chicken with herb mix and pepper. Saute seasoned chicken in unsalted butter in a non-stick pan, over medium-high heat till lightly browned. Move chicken breasts to one side of pan. Add mushrooms and onions and saute for 4-6 minutes. Stir in chicken broth, lemon and simmer to reduce liquid.
CHICKEN PROVENCAL WITH MUSHROOMS
Make and share this Chicken Provencal with Mushrooms recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry and dredge in seasoned flour, shaking off excess.
- In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
- Transfer to a plate.
- Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
- Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
- Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
- Season with salt and pepper.
- Sprinkle with parsley and serve over noodles.
Nutrition Facts : Calories 486.1, Fat 27.9, SaturatedFat 6.8, Cholesterol 138.6, Sodium 556.5, Carbohydrate 12.3, Fiber 2.2, Sugar 5, Protein 35.5
MUSHROOM & HERB CHICKEN
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
ROASTED CHICKEN PROVENçAL
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.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
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