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How To make Provencal Chicken Breasts with Rosemary Orzo
3 Whole boneless chicken
.breasts with skin (about 2 1/2 pounds, halved
2 tb Olive oil
1/2 c Dry white wine
2 lg Garlic cloves, minced
4 Leeks, white part, halved
.lengthwise, sliced 1/4 in. .thick crosswise, washed .well, and drained 2 c Chicken broth
1 cn 28-32 oz whole tomatoes,
.drained and chopped 1 ts Freshly grated orange zest
1 c Drained nicoise or kalamata
.olives
ROSEMARY ORZO:
1 lb Orzo (rice-shaped pasta)
3 tb Olive oil
1 tb Finely chopped rosemary
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Add wine to casserole and boil, scraping up browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well, and in a large bowl toss with oil, rosemary, and salt and pepper.
How To make Provencal Chicken Breasts with Rosemary Orzo's Videos
Julia & Jacques Cooking at Home - Season 1 Episode 11
American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.
For more episodes and cooking related content subscribe to our channel Hungry!
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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
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
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
Kev's Chicken Thigh Casserole with Bacon and Sausage
Kev’s Chicken Casserole
Ingredients
• 8 x Chicken Thigh
• 8 x Sausages
• 4 X Bacon (rasher)
• 2-3 x Onions
• 4-5 x Carrots
• 3- 4 x Celery Stalks
• 4-6 x Cloves Garlic
• 1 x Leeks
• 2-3 x Chili
• 1 Can of Chopped Tomato
• 1 Tomato Passata 500ml
• 1 Splash of White Wine
• 1 Cup of Red wine
• 1 Chicken Stock
• Olive Oil
• Flour
• Butter
Spices
• Salt & pepper
• Smoked Paprika
• Regular Paprika
• Herb de Provence (if you can get fresh herbs, use rosemary, thyme oregano)
Method
• Prepare your chicken by coating in flour with seasoning, corn flour works best with chicken.
• In a hot pot, add some olive oil, then the bacon and the chicken.
Only cook for a few minutes try not to let the pot get to sticky.
After a few minutes (5ish) remove and rest the chicken and bacon in a bowl.
• Next with some white wine de-glaze the pot, dislodge all the sticky flavour.
• Now we start the base of the casserole, first in the pot we add the onions, 3-5 min later we add the carrots and celery.
• Remember to season with a small amount of salt as this helps the vegetables soften and release their flavour. Please do not oversalt, its not good for you, and you can always add more after tasting.
• After giving the veg a few minutes to soften, be patient, add the leeks garlic and chili, also the spices and some butter (optional). This part we missed in the video, 1 tea spoon of smoked paprika & regular. You can add more later if needed, taste first.
• Next add the meat back into the pot followed with some chicken stock.
• Then the tomatoes , passata and canned and the sausages.
• Finally some red wine and herbs.
(I normally use a bigger pot and add butter beans and green lentils)
• Put in the oven and cook slow and long, Minimum 45min at 140 -160.
• I actually cooked mine for 2hours in the oven taking the lid off after 90minutes. The longer and slower cooked the better. Minimum cooking time approx 1 hour, 15 -20 mintues on the stovetop, 45 min in the oven at 180.
Please check out the links below, listing some of the benefits of the various ingredients. Thanks again Kev
Cannellini beans provencale recipe
CANNELLINI BEANS PROVENCALE
recipe30.com
Vegetarians or meat eaters, this recipe is so tasty yet quick to make.
It ticks all the boxes, tasty, cheap to make, quick to prepare and high in nutrition. The cannellini bean, also known as the white Italian kidney bean, is slightly larger than the navy bean. Great health food for cholesterol reduction and cancer prevention due to their antibacterial and anti fungal activity.