How To make Chicken& Fresh Vegetable Provencale
1 Small cauliflower
2 Med. carrots, sliced thin
2 tb Chopped fresh parsley, divid
1/4 ts Pepper
1/2 c Boiling water
2 tb Lemon juice
2 Ripe tomatoes, sliced
1 Large onion, sliced thin
1 tb Diced leaf basil, divided
1 Chicken cube bouillon
1 t Garlic powder
2 Chicken breasts, skinned,spt
Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.
How To make Chicken& Fresh Vegetable Provencale's Videos
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Iron Pot BBQ Chicken Provencal
This is a dish we decided to make up since the was over 106F and we did not want to add cooking heat to our house, so we cooked it on the BBQ with the cover closed. Its a dish with its roots in Provence, France but like most country based food can be made with anything you have on hand or like. It is Iron Pot Cooking as our ancestors used to do over their fires or fire places. So the flavors mix together over cooking. Bon Appetite!
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Ingredients:
4 (or more or less) Chicken Breasts (Or a Turkey Breast)
1 Can Artichoke Hearts
1 Can Green Olives (We use Trader Joe’s Green Olives Pitted)
1 Can Black Kalamata or Nicoise Olives ( We used Trader Joe’s Pitted)
4 Medium Tomatoes peeled
2 Zucchini sliced into rounds
Medium Onion Chopped
Clove Garlic chopped into fine bits or several cloves peeled an used whole.
1/4 Cup Extra Virgin Olive oil
Sprinkle Herbs de Provence
Salt and Pepper to taste.
1/4 cup Pastis
Chicken Broth
Preparation:
1) Place the chicken breasts in the bottom of the pot.
2) Prepare the fresh vegetables as you like (peel tomatoes and cut into rounds or pieces), peel onion and chop coarse, peel garlic and either use whole or chop and put in iron pot.
3) Drain the Artichoke Hearts and olives and put in the pot. We put a couple soup spoons of the Kalamata olive brine into the pot but dump the rest.
4) Sprinkle in some pinches of Herbs de Provence (to taste)
5) Pour in the 1/4 cup of olive oil and pastis
6) Cover with chicken broth
7) Salt and Pepper to taste.
8) Place in refrigerator to allow ingredients to blend, perhaps a couple of hours.
9) Pre-heat the BBQ to approximately 400F.
10) Remove the chicken breasts and sear for just long enough to get the BBQ grill lines and a bit of the top cooked.
11) Replace into the pot and cover with the rest of the ingredients and broth.
12) Place in the BBQ at 400F and semi-cover with aluminum foil to minimize evaporation of the broth. Pour in more both as needed. It does not need to completely cover but should be at least half way up the ingredients.
13) Bake in the BBQ until the chicken is no longer pink. (Use a sharp knife to cut open and check)
14) Remove and serve.
Notes: None of this is set in cement. We just make sure we use artichoke hearts and olives, olive oil and herbs de Provence and fresh tomatoes but not tomato paste or juice.
The rest is up to what you like, what you have and what is available fresh. These ingredients are just what we started with. On our reheat, we added in some carrots we had left over as well as a few peas. Anything goes. Its basically home cook pot cooking as the country people used to do over their open fire place in an iron pot hanging over the fire that they just added whatever they had to what was left over from the last meal. Since we don’t eat red meat we use chicken or turkey but you can use anything you like. It would be good with stew lamb or mutton but might beed more cooking of the meat. Only the personal taste and imagination would place limits.
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Herbes de Provence Roasted Chicken & Crispy Rice
To celebrate the release of her new cookbook, I ♥ Kosher, Kim Kushner partnered with Kettle & Cord to demonstrate one of her all-time favorite recipes: Herbes de Provence & Rosemary Roasted Chicken.
Herbes de Provence is a dried herb blend considered typical of the Provence region of southeast France. The blend usually includes savory, marjoram, thyme, oregano and lavender. Herbes de Provence can be bought at most regular groceries, or can be easily mixed at home using fresh ingredients.
This recipe is a modern spin on the classic chicken & rice dinner, bursting with fresh flavors, exotic aromas and a delightful crispiness.
You will need:
1 whole butterflied chicken (skin & bone in)
1 tbsp extra virgin olive oil
2 cloves garlic (minced)
3 tbsp herbes de Provence
1 tbsp rosemary (crushed & dried)
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
Rice:
1 cup long grain white rice
1 tsp light olive oil
½ tsp turmeric
½ tsp salt
¼ tsp black pepper
2 cup boiling water
Directions:
Preheat the oven to 375°F.
Place the chicken lying flat with skin side up, in a large baking dish and drizzle the oil over the top of the chicken.
Rub garlic and spices all over the chicken and into the top and underside, coating it as much as you can.
Rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the oil, turmeric, salt and pepper.
Scatter the rice around the chicken in the baking dish. Pour the boiling water directly over the scattered rice (not over the chicken).
Cover dish tightly with foil and bake for 45 minutes, remove from the oven, uncover and return to the oven for an additional 30 minutes or until crispy.
Serve and enjoy!
ROASTED CHICKEN AND VEGETABLES | QUICK AND EASY RECIPE | 30 MINUTES ROAST CHICKEN AND VEGETABLES
Today I share with you a quick and easy recipe of roasted chicken served with delicious roasted vegetables, this dish is so quick that in 30 minutes you will have a healthy meal in your plate to be shared with your family and friends!
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Roasted chicken with vegetables
Ingredients for vegetables:
• 1 red pepper
• New potatoes
• 3 big onions
• 3 carrots
•3 cloves of garlic
• 1 teaspoon of salt
• 2 tbsp of dried rosemary
• 2 tbsp olive oil
• 2 c.a.c of herbs of Provence
method:
1. Slice the carrots
2. Cut the potatoes in half to keep the skin
2. Cut the red pepper into cubes
3. Cut the onions in big slices
4. Then pour all the vegetables in a large salad bowl
5. Grate the garlic
6. Add 1 teaspoon of salt, 2 tbsp of herbs of Provencal, and 2 tablespoons of olive oil.
7. Mix all the vegetables well
8. Pour in a baking dish
9. Cover with parshment papper and aluminum foil and leave aside the time to prepare the chicken marinade.
Ingredients for chicken marinade:
• Chicken drumsticks (6)
• 1 tsp of salt
• 1 tsp of paprika
• 1 tsp of turmeric
• ½ lemon juice
• 1 tsp of harissa (chilli paste optional)
• 2 tsp of dried rosemary
• 1 tsp of fresh ginger
• 3 leaves of the bay leaves
• 5 cloves of garlic
• 1 tbsp of vinegar
• 2 tbsp of olive oil
method:
1. in the salad bowl grate the garlic
2. Add the fresh ginger
3. Then add the dried rosemary
4. The turmeric
5. The paprika
6. Salt
7. harissa (chilli paste)
8. The vinegar
9. Lemon juice
10. Then olive oil
Poke the chicken with the tip of a knife.
Mix the chicken well, add the bay leaves and mix everything .
Cover with parshment papper and aluminum foil then put the chicken and vegetables in the oven at 160c for 30mins.
After 30mins take the chicken and vegetables out of the oven, turn the chicken drumsticks and check the vegetables if cooked, if the vegetables are still firm put back into the oven with chicken without parshment paper or aluminum foil for another 20 minutes or until the chicken is golden brown and the vegetables are well cooked
After 20mins remove from the oven and serve hot.
Enjoy!
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How To Cook Chicken And Vegetable Fricassee
Looking for an advice video on How To Cook Chicken And Vegetable Fricassee? This extremely helpful short video explains accurately how it's done, and will help you get good at chicken recipes, main dish recipes, cheap recipes, less than 1 hour, pan cook recipes. Enjoy this advice video from the world's most comprehensive library of free factual video content online.
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