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
HERBES DE PROVENCE CHICKEN WITH POTATOES & CARROTS RECIPE | SUNDAY CHICKEN DINNER
This Herbes de Provence one pan chicken dinner is so easy, rich and delicious. Makes a great Sunday chicken meal. RECIPE BELOW. Enjoy.
#herbesdeprovencechicken #tesscooks4u #chickendinner #recipe #recipes #cooking #food #sundaydinner
HERB DE PROVENCE CHICKEN WITH POTATOES & CARROTS | SUNDAY CHICKEN DINNER
INGREDIENTS:
5-6 bone in skin on chicken thighs - cleaned and trimmed and dried
1 small cubed sweet onion
4 medium peeled and cubed russet potatoes
1 1/2 cup mini cut carrots
1 cup chicken broth
1/3 cup white wine
3 cloves minced garlic
1/2 tsp. thyme
1+ tsp. Herbes De Provence
salt and black pepper
1 Tbsp. Dijon mustard
2 Tbsp. butter
3 Tbsp. flour
1/4 cup oil to fry chicken
Clean, trim and dry chicken thighs. Season both sides with salt, black pepper and
Herbes de Provence.
In oven proof skillet on med high heat add oil and place chicken skin side down.
Cook for 3-4 minutes until golden crust forms. Flip and cook for 2 more minutes.
Remove from skillet and set to side.
In same skillet on med heat add butter, onion and minced garlic. Cook for 1 minute.
Add flour. Cook and stir until incorporated.
Add wine and chicken broth. Stir and bring up to simmer.
Add Dijon mustard and seasonings and stir and turn off heat.
Add potatoes and carrots. Stir to coat.
Place in chicken skin side up.
Cover and bake at 350 degrees Farenheit for 30-40 minutes or until chicken done and
veggies are tender.
Remove chicken and let rest for 10-15 minutes before eating.
Enjoy.
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Chicken Provencale
Ingredients
1 Aruna Roganjosh
800g Chicken Drumsticks
1 Red Pepper
1 Yellow Pepper
1 Red Onion
250g Mushrooms
600g Basmati Rice
1 Can of Tomatoes
300ml Water
Prep Time 5 mins
Cooking Time 45mins
Energy Kcal 59
Protein (g) 3
Fat (g) 1
Saturated Fat (g) 0
Carbohydrates (g) 9
Carbs of which sugar (g) 2
Fibre (g) 1
Sodium (g) 1
Total Cost €11.83 Serves 4 Cost per person €2.96
How To Make Chicken Provencal | Rachael Ray
Rach makes an easy chicken dinner recipe using flavors from the south of France.
Chicken Provencal
For the full recipe, please visit:
How to Make Provencal Chicken Stew
Fresh w/ Anna Olson - Herbs de Provence Grilled Chicken
For reference.