Chicken provencal recipes
Our top 3 of 6 Chicken provencal recipes
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Chicken Breasts Provencal
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Chicken Provencale !!x
- Provencal Chicken
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Ingredients
- 1tbsp Olive oil
- 2@8oz each chicken breasts cut in ½
- 1large Onion,peeled and chopped
- 4cloves Garlic,peeled and chopped
- 1 Red pepper,de-seeded and diced
- 1medium Courgette,trimmed and sliced
- 1small Aubergine,trimmed and cut into chunks
- 14oz can Chopped tomatoes
- 2small Red chillies
- ½ level tsp each Dried basil,oregano and thyme
- 4large Green olives,stoned and quartered
- 2level tbsp Fresh chopped parsley
Method
- 1)heat the oil in a large,nonstick frying pan,and brown the chicken breasts in it over a moderate heat for 5 minutes on each side.put them on a plate and set aside.
- 2)in the same pan,fry the onion and garlic for 5-6 minutes,stirring occasionally,add the red pepper and cook for another 5 minutes,then add the courgette and cook for 5 minutes more.put the vegetables with the chicken.
- 3)using the same pan,toss the aubergine for 5-7 minutes,until browned.return the chicken and vegetables to the pan.stir in the tomatoes,chillies,basil,oregano,thyme and olives.bring to the boil and then simmer for 15 minutes,or until the chicken is tender
- 4)arrange the chicken on a heated serving dish spoon the vegetables round,discarding the chillies,sprinkle the chopped parsley on top.serve with crusty rolls to mop up the piquant sauce and a light,leafy salad to make a contrast.
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Ingredients
- 3 tbsp Extra virgin oilve oil
- 8 Chicken thighs
- 4 or chicken breasts
- 1 Large onion coarsely chopped
- 4 cloves of garlic coarsely chopped
- 1 tbsp chopped fresh thyme
- 1 tsp or dried thyme
- 1 Bay Leaf.
- ½ can of anchovies . chopped
- 75g(3 oz ) stoned green olives
- 400g (14 oz ) can italian plummed tomatoes . drained and coarsely chopped
- 1 tbsp tomato puree
- 100ml ( 4 fl oz ) chicken stock or white wine
Method
- Heat oil over a medium heat in a flameproof casserole dish large enough to hold the chicken . Add chicken pieces and cook for a cou[le of minutes , just long enough to colour the chicken lightly . Then put in the onion , garlic and herbs . Fry gently for 2-3 minutes , just until the mixture starts smelling really great .
- Add anchovies to the casserole with olives or capers , tomatoes , tomatoe puree and stock or wine . Bring to a simmer and cook at a good pace for 30-35 minutes , spooning the sauce over the chicken every 10 minutes or so . the cooking liquid is absolutely delicious .
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Add commentIngredients
- 1 Chicken (3-31/2lbs)
- 1 large Garlic
- 1 Red Pepper
- 1 Carrot
- 350 ml Chicken Stock
- 250 ml Red wine vinegar
- 1 tbsp Tomato puree
- ¼ tsp Herbes de Provence
- Salt and Cayenne Pepper
Method
- 1. Season the chicken inside and out with salt and cayeene pepper
- 2. Peel half of garlic cloves putting remaining unpeeled cloves inside chicken
- 3. Chop red pepper and carrot
- 4. Put the chicken in a casserole add red pepper and carrot and remaining peeled garlic cloves
- 5. Pour in stock
- 6. Cover chicken and roast in a pre-heated oven at 190c for 11/2 hours
- 7. Remove chicken from oven and take out of casserole
- 8. Puree sauce (if sauce is too thin - boil in casserole until thicker)
- 9. In another pan boil vinegar until only approx 3 tbsp remains
- 10. Then stir the vinegar, herbes de provence and tomato puree into the sauce.
- 11. Put chicken back and spoon sauce all over
- 12. Return chicken to oven and heat through then serve
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