French Herbed Chicken Recipes
FRENCH HERB ROASTED CHICKEN
With Herbs de Provence (with little or no lavender) , garlic and a gentle roasting time, this comes out fabulously seasoned and moist.
Provided by Elainia
Categories Poultry
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry your bird, place in a roasting pan.
- Mix all the seasonings in a small dish.
- Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
- With any seasonings left, sprinkle them inside the chicken cavity.
- Quarter a lemon and stuff inside the chicken. (optional).
- Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
- If it starts to look overly brown, tent a piece of foil over it.
- The drippings reduce nicely for gravy.
Nutrition Facts : Calories 482.7, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 732.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 38.1
FRENCH HERBED CHICKEN
Make and share this French Herbed Chicken recipe from Food.com.
Provided by Debbie R.
Categories Chicken
Time 1h35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken in hot oil. Season with salt and pepper. Place in baking dish.
- Drain excess fat from skillet. Add everything else except the celery and bay leaf. Heat, scraping up bits. Pour over chicken.
- Tuck in celery among chicken. Tuck in the bay leaf in the middle of the dish.
- Cover and bake at 350 for 1 hour, 15 minutes.
- Remove bay leaf and celery before serving.
FRENCH HERB ROASTED CHICKEN BREASTS
A quick, low-fat, and aromatic variation on traditional roasted chicken breasts. The marinade ensures they stay moist and the flavour combinations are lovely. I serve this with a simple side of broccoli and water-chestnuts, or root vegetables en batonnet, but you could obviously serve it with whatever you want!
Provided by ChefHayley
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Emulsify all marinade ingredients by whisking in a bowl.
- Pour over chicken breasts and seal in a thick zipper bag or airtight container.
- Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
- Remove chicken from refridgerator 10 minutes prior to roasting.
- Heat oven to 350 degrees.
- Remove chicken from container/bag and place on a parchment lined roasting pan.
- Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
- Serve immediately.
Nutrition Facts : Calories 621.3, Fat 56, SaturatedFat 7.9, Cholesterol 68.4, Sodium 1991.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 28.1
CROCKPOT FRENCH HERBED CHICKEN
I adapted Debbie R's recipe #181961 for the crockpot for ZWT8's "A French Love Affair Challenge." Debbie's original recipe says to discard the celery before serving. You can see from my photo that I left it in because I like celery a lot. It was not pretty cooked so I highly recommend discarding it before serving! The only changes I made to the ingredients was to skin the chicken and coat it with seasoned flour before browning and I increased the quantity of wine and seasonings just a little. I used a pinot grigio wine instead of sauterne white wine because I normally don't use sauterne, although I'm eager to try it in this dish. I served this on a bed of brown rice couscous although it would be great on pasta or white rice. I cooked on high for 4 hours but it could have cooked less, so I would try somewhere between 3-4 hours. I didn't test it on low setting, which I'm sure would work, just not for a full 8 hours. This is chicken after all! Thanks, Debbie, for inspiring this dish! :)
Provided by mersaydees
Categories Whole Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In shallow bowl or pie plate, dredge chicken in seasoned flour.
- Heat a tablespoon of the oil in a large skillet over medium-high heat. Brown chicken in hot oil, in batches, adding more oil if necessary. Remove to crockpot.
- Drain excess fat from skillet. Add carrots, onions, mushrooms, and celery and sauté over medium heat a couple of minutes to soften the vegetables a bit. Add wine and seasonings and bring just to the boiling point. Allow to boil a minute or two in order to thicken and reduce the sauce a little. Pour over chicken in crockpot, including any bits left on the bottom of the skillet.
- Cover and cook on low setting for 3-4 hours.
- Remove bay leaf and celery before serving.
Nutrition Facts : Calories 880.1, Fat 57.6, SaturatedFat 15.9, Cholesterol 248.6, Sodium 265.8, Carbohydrate 11.2, Fiber 1.5, Sugar 3, Protein 60
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