Sun Oven Braised French Basil Chicken Recipes

BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM

Braised Chicken in Sun-Dried Tomato Cream image

Categories Milk/Cream Chicken Tomato Sauté Low Carb Quick & Easy Low Sodium Basil White Wine Bon Appétit

Yield Makes 2 Servings; can be doubled

Number Of Ingredients 7

Ingredients

2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

Steps:

Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Braised Chicken with Tomatoes and Olives (Poulet Provencal) image

Provided by Shelley Wiseman

Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment:
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley

Steps:

Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

SOLAR ROASTED CHICKEN WITH GARLIC AND ROSEMARY

Solar Roasted Chicken with Garlic and Rosemary image

Number Of Ingredients 4

Ingredients

3 tablespoons fresh rosemary, finely chopped
6 cloves garlic, finely chopped
1 teaspoon kosher salt
1 roasting chicken, giblets and excess fat removed

Steps:

Set Global Sun Oven out to preheat. Combine rosemary, garlic, and salt in a small bowl. Wash chicken and pat dry with paper towels. Loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Season with additional salt and black pepper to taste. Place chicken in a lidded roasting pan and cover. Roast in Sun Oven until juices run clear or a thermometer inserted in the thigh reads 175. About 2 hours. Let stand 10 minutes before carving.

Nutrition Facts : Nutritional Facts Serves

SUN OVEN BRAISED FRENCH BASIL CHICKEN

Sun Oven Braised French Basil Chicken image

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon herbes de provence
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
1 (14-ounce) can diced tomato, with their juices
1 (14-ounce) can artichoke hearts, drained, rinsed, and quartered
3 pounds skinless, bone-in chicken thighs
1 red bell pepper, seeded and diced
1/2 cup fresh basil leaves, finely chopped

Steps:

Set Global Sun Oven out to preheat. Heat the oil in a skillet over medium-high heat. Add the onions; cook until softened, about 5 minutes. Stir in the garlic, Herbes de Provence, salt, and pepper. Add the flour and cook, stirring for 1 minute. Add the broth and the tomatoes and bring to a boil. Stir in the artichoke hearts and remove from heat. Arrange the chicken pieces evenly over the bottom of a roasting pan or baking dish and pour the tomato mixture over them. Cover and cook in the Sun Oven until the chicken is fork tender, 1 to 1 1/2 hours. Stir in the red pepper and basil; continue cooking until the pepper is tender, about 20 minutes.

Nutrition Facts : Nutritional Facts Serves

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