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
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
CHICKEN PROVENCAL **French Recipe* *Super Food Ideas**
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RECIPE :
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RECIPE
SERVES 4
4 chicken breast fillets, trimmed
Oil for frying
Salt & Pepper
50g butter, chopped
1 medium brown onion, finely chopped
1/2 cup chicken stock
400g can diced tomatoes
1/4 cup kalamata olives, pitted
2 tablespoons chopped fresh flat parsley, chopped
3 tablespoons of Cornflour
6 tablespoons of water
steamed brocollini & potatoes baked
Preheat oven 180C
Heat oil in frying pan and fry chicken on each side for 3 minutes or until golden. Season with salt and pepper. Transfer to a baking dish.
Reduce heat and in the same pan add onion and fry until soft. Turn heat down and season with salt and pepper. Add stock, tomatoes and olives. Let simmer for 5-6mins.
Add the tomato and olive mixture over the chicken in the baking dish. sprinkle with parsley. Turn pieces to absorb juices and bake in moderate oven (180C) for 20-25mins.
Remove chicken and keep warm . Mix cornflour and water until smooth. Add the sauce in a deep pot and put back on the burner (medium heat) . Add cornflour mixture and bring to boil. It will thicken in approx 3-4mins (keep stirring at all times). Remove from hotplate. Spoon sauce over chicken , top with parsley. Ready to serve.
Serve with Brocollini and baked potatoes
Borocollini : Remove any leaves and cut off end of stalk. Add to microwavable dish, add 1/2 cup of water and microwave for 6-8mins. Be careful when removing it from the microwave as the steam will burn you. Remove any lid on the pan very quickly not allowing your hand to remain over the heat/steam. This could leave a very nasty burn mark.
Once it has been transferred to a dish, take butter from the back of a spoon and brush it over the broccoli until it has melted.
Baked Potatoes: Garnish, add olive oil and white vinegar and bake in moderate oven for 20-30mins or until golden brown and cooked through.
How to Make Provencal Chicken Stew
Fresh w/ Anna Olson - Herbs de Provence Grilled Chicken
For reference.
Chicken Provencal
For the full recipe, please visit:
How to Make a Provençal Vegetable Tian, a Beautiful French Classic — Cooking with Marc J. Sievers
In this #MJSmoment inspired by his new cookbook French Omelettes, Marc shows you how to make a vegetable tian. It simply takes a little assembly and you will have the delicious and beautiful dish that will be sure to impress! Not only is this tian a perfect side dish, all of the oil that collects in the bottom of the baking dish has the most amazing flavor from the vegetables, herbs, and garlic. Have an extra baguette (or two!) on hand for dipping!
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MARC'S COOKBOOKS:
French Omelettes — Your New House Meal
Marc expertly takes you step-by-step through the process of making your own French omelettes. With a little practice and a few flicks of the wrist, mastering this simple 30-second technique will become your new favorite way of entertaining with omelettes as your house meal for family and friends! French Omelettes has 30 easy recipes for savory vegetarian omelettes, like the Caprese Omelette and the sinfully luxe Million Dollar Omelette. It also includes 13 recipes for components, such as the Elderflower Cosmo and a one-bowl Flourless Chocolate & Cognac Cake for perfect pairing options.
Table for Two — Cooking and Entertaining for You and Your +1
One part cookbook, one part entertaining guide, with a dash of story-telling and memoir. Marc gives you everything you need to address the challenge of cooking and entertaining smartly just for two.
Entertaining with Love — Inspired Recipes for Everyday Entertaining
An elegant guide for everyday entertaining with beautiful photographs, easy-to-follow recipes, and a compendium of useful entertaining tips and ideas assembled from Marc's years of experience and know-how.
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