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 à la provencale recipe (Provençal chicken)
See how to make a perfect French poulet à la provençale made by a Frenchman, Chef Damien. Simple to make, an easy make ahead dish, some chicken, a few peppers, tomatoes and onions and you're all set!
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.
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!
PRINT RECIPE:
Fresh w/ Anna Olson - Herbs de Provence Grilled Chicken
For reference.
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
Chicken Provencal
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