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 Provencal Recipe
Recipe video starring Mr. Brett Boon and guest star Mr. Dan Delcher and Ms. Amarilys Olivo-Mockabee as they teach you to prepare Chicken Provencal, a tribute to famous female chef, Julia Childs. Recipe is based on the 2020 NJ State FCCLA Culinary Competition recipe. Video Filmed by Mr. Brett Boon Jr.
Easy Chicken Provençale Recipe | With Artichokes, Olives, Cherry Tomatoes
PACKED with incredible Mediterranean-style flavors, this Easy Chicken Provençale Recipe makes for a delicious, elegant dinner idea! This classic French Chicken Provencal dish is given a surprising twist thanks to the Artichokes, Olives, Cherry Tomatoes, Shallots, and Zucchini. You HAVE to try this for your next chicken dinner recipe!
0:00 Ingredients, Season Chicken
1:05 Sear Chicken on both sides, Remove
2:10 Sauté Ingredients, Deglaze, Season
3:24 Add Chicken back, Cook at 400
3:57 Plating and Tasting
Ingredients:
1- 3 1/2 Pound Chicken-Cut 1/8s
1/2 Teaspoon Kosher-Salt
1/4 Teaspoon Black Pepper
2 Tablespoons Olive Oil
1/2 Cup White Wine (Sauvignon Blanc)
2-3 Sprigs Fresh Thyme
1 1/2 Tablespoon Garlic- chopped
3 Medium Shallots- Sliced
1 Pint Cherry Tomatoes- Multi-Colored-Cut in half
1 Cup Black and Green Olives (I used Kalamata)
1-14 -Ounce Artichoke Hearts- Cut in 1/2s
1/2 Red and 1/2 Yellow Pepper- Cut in thumbnail size
1 Small Zucchini- Cut into Bite Size Pieces
Happy Cooking!!!
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Provençale Chicken with carameliselised garlic
- Professional chef Mirjam de Wilde demonstrates how to make this delicious dish which is ideal for large dinner parties as it take hardly any time to prepare. And by the way, even though it has 40 cloves of garlic, it's actually not at all overpowering once they've caramelised. In fact it is sublime!
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French Provencal Chicken | better than Cacciatore.
Hello everyone. Welcome back to @leescooking channel. This video is about French Provencal Chicken | better than Cacciatore.
I would like to share a recipe with you today for sauteed chicken French style.
In this video I go straight to the recipe, no introduction, just the cooking. It is that good. It doesn't need an introduction.
If you like cacciatore you will love this. In my opinion, it is better than cacciatore. It has similar flavours, less ingredients, and the method of sauteing the chicken first, produces a lovely texture to the chicken. After the chicken is sauteed then I make the sauce.
Golden pieces of sauteed chicken topped with a French Provencal sauce of fresh tomatoes, onions, olives, wine, parsley & garlic. This recipe only requires a few ingredients. It is the technique that makes it wonderful
I recommend fresh basil for that burst of freshness.
Let me know if you make it, I really hope you do, it is so good.
Thanks so much for watching.
Here are the measurements:
1 kg chicken pieces with bone in and skin on
salt & pepper
flour for dusting the chicken
1/4 cup olive oil
1 small onion, finely diced
1/2 cup dry white wine (preferable) or you can use red wine like I did
700 grams fresh tomatoes
100 grams black olives
2 tablespoons of parsley & 2 cloves of garlic (persillades)
fresh basil to garnish
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My name is Lee, and I am passionate about good food. My beautiful mother, who is a wonderful cook, patiently introduced me to cooking when I was just a small child. My homestyle recipes are easy, delicious and inexpensive to make.
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#provencalrecipe #frenchcooking #provencalchicken #frenchchicken #easycooking
Chicken Provencal
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