Provencal Chicken Stew
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BETH'S PROVENCAL CHICKEN STEW
Serves 6-8
Ingredients
1 pound (450 g) of Chicken Tenders
2 tbsp (15 g) flour
2 tbsp (30 ml) olive oil
2 carrots, diced
2 celery stalks, diced
1 onion, diced
½ cup (120 ml) of white wine or chicken broth
2 (15-ounce) (900 ml) cans diced tomatoes
1 (15-ounce) (450 ml) can tomato sauce
1 bay leaf
2 tbsp (15 g) herbs de provence
½ cup (75 g) of black pitted, kalamata olives
¼ cup (40 g) of capers, rinsed
1 tsp (6 g) salt
½ tsp (3 g) freshly cracked pepper
¼ (40 g) cup flat leaf Italian Parsley
METHOD:
Cut chicken into bite sized pieces, dust with flour, coating all sides and shaking of excess.
In a large Dutch oven, heat 1 tbsp of the olive oil. Sautee chicken in batches until slightly golden brown, drain and set aside. In the same pot, add remaining olive oil and sautee carrots, celery, and onion until soft. Deglaze the pan with the wine or stock. Add the chicken back in, along with the rest of the ingredients. Simmer on med-low heat for 15 mins.
Garnish with parsley and serve with polenta.
Serve with Beth's Easy, Cheesy, Polenta
¾ cup (135 g) cornmeal meal
3 (700 ml) cups water
¾ (7 g) tsp salt
½ cup (60 g) grated Parmesan cheese
2 tbsp (30 g) butter
freshly crackled pepper to taste
Method:
Pour polenta and water in a heat safe bowl, microwave on high for 6-8 mins until desired consistency. Add salt, butter and cheese. Garnish with some freshly cracked pepper.
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Chicken Provençal (The Minimalist Version)
Chicken Provençal (The Minimalist Version)
Serves 4
8 chicken thighs (roughly 3.5 Lb / 1.5 kg)
1 Tbsp oil with a high smoke point (like canola or grapeseed)
2 yellow onions, diced
2 tsp minced fresh thyme, rosemary, and/or sage (or 1 tsp dry)
2 garlic cloves, minced
1 cup dry white wine
28 oz (794g) can of whole or diced tomatoes
Chopped tarragon or parsley for serving
Ideally, trim and salt the chicken a day or at least 2 hours before cooking (if not salting ahead, dry very well with paper towels and salt right before placing in the skillet so that the salt doesn’t make it damp).
Set a large skillet (if possible stainless steel) that can hold the chicken in a single layer over high heat. Add the oil. While the oil is heating up, dry the chicken very well with paper towels. Place the chicken in the skillet skin side down and cook without disturbing until brown and crisp, about 5 minutes. Regulate the heat so that the chicken doesn’t burn. Flip and brown the other side, about 2 minutes. Remove to a plate and keep skin side up in a single layer.
Preheat the oven to 325F (160C).
Lower the heat to medium-low. Add the onions, a generous pinch of salt, and cook stirring occasionally until translucent and golden brown, about 15min. Add the herbs, the garlic, and another pinch of salt, and cook until aromatic, about 2 min. Add the wine and tomatoes and bring to a simmer. If your tomatoes are whole, chop them up with a flat spoon or spatula. Taste and correct for salt. Add the olives, bay leaves, the chicken, and its juices back to the pan. The chicken meat should be almost submerged, but the skin should stay above the sauce. Bring to a simmer and place in the middle of the oven. Cook for 1 hour or until the chicken is completely soft when pierced with a fork in the thickest part.
Let rest for 15-20 min. Sprinkle the chicken with tarragon or parsley and serve.
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Chicken Provençal-Mediterranean Diet Recipe
The flavors are rich and bold in this Chicken Provençal, a Southern French recipe made with tomatoes, garlic, olives, and just enough anchovies to give the sauce an excellent depth.
Simply sear seasoned chicken pieces in a skillet until golden brown, then remove them to a warm plate and build the sauce in the same pan. Once the sauce has simmered for a few minutes, return the chicken and its juices to the pan and continue cooking and braising the chicken
.
This style infuses every piece with the rich olive
-
spiked tomato sauce that is garlicky and creamier with butter.
Serve the dish with a crusty baguette and mashed potatoes. A nice salad of mixed greens is also just as good as a side dish
.
Bon appétit!
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Chicken Provencale recipe
Chicken Provencale recipe
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