Best Provencal Chicken With Vegetables Recipes

CHICKEN PROVENCAL

Chicken Provencal image

The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon cooking oil
1 (3 pound) chicken, cut into 8 pieces
¾ teaspoon salt
½ teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
½ cup red wine
1 ½ cups canned crushed tomatoes with their juice
½ teaspoon dried rosemary
½ teaspoon dried thyme
⅓ cup black olives, such as Nicoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

Steps:

Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g

PROVENçAL CHICKEN

Provençal Chicken image

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.

Yield serves 6 as a main course

Number Of Ingredients 16

Ingredients

1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground
2 teaspoons herbes de Provence
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
1/4 cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves garlic
12 pitted prunes
3 tablespoons picholine or other green olives with pits
1 tablespoon capers, drained and rinsed
1 tablespoon fennel seeds
1 cup dry rosé or white wine
1 tablespoon honey
1 orange, cut into 6 wedges, juice reserved

Steps:

Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.

CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES

Crisp Roasted Chicken With Provencal Vegetables image

Provided by Molly O'Neill

Categories dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon zest
1 3 1/2-pound chicken, deboned by the butcher and pounded flat
Kosher salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons olive oil
1 medium onion, peeled and cut into 1/4-inch dice
2 medium baking potatoes, peeled and cut into 1/4-inch dice
2 Japanese eggplants, cut into 1/4-inch dice
2 ripe tomatoes, seeded and diced
4 cloves garlic, peeled and minced
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper to taste

Steps:

To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.

Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 46 grams, Fat 72 grams, Fiber 13 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2126 milligrams, Sugar 13 grams, TransFat 1 gram

ROASTED CHICKEN PROVENCAL

Roasted Chicken Provencal image

Juicy chicken gets a French twist with roasted tomatoes, onion, peppers and olives.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

3 medium tomatoes, cut into 1-inch-thick wedges
1 red or yellow bell pepper, cut into 1-inch-thick strips
1 large onion, cut into 1-inch-thick wedges
1/4 cup pitted Nicoise or Kalamata olives
4 anchovy fillets, coarsely chopped
2 tablespoons orange marmalade
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 3- to 4-pound whole chicken
1 small sprig fresh rosemary

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.