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.
How to cook Chicken Provençale -- Look What's Cookin'- Culinary Institute of Virginia
Chef Kearney, with the Culinary Institute of Virginia, teaches you how to cook Chicken Provençale with WTKR.com in this week's Look What's Cookin'.
The Culinary Institute of Virginia offers rewarding career fields in culinary arts, food service management, or baking and pastry arts. Train to become a chef, learn to bake, or manage a restaurant with our accelerated year-round schedule. Located in Norfolk and Newport News, Virginia, the Culinary Institute of Virginia is ready to shape your passion for food into a rewarding career. Culinary Institute is featured on Looks What's Cookin' with WTKR.com.
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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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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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Chef Mary's new recipe: chicken provencale style.
Thank you to Watch this video and please subscribe! New recipes will came soon! Chef-Mary
Recipe: Chicken marinated in Provençale
Hello everyone, today recipescooking.com presents the following recipe: Chicken marinated Provençale
Here is the recipe in detail:
For 4 people
TOTAL TIME: 70 mins
Preparation: 25 mins
Cooking: 45 mins
Ingredients :
4 small chicken thighs
2 courgettes
2 red peppers
1 Yellow
1 rib of celery
1 onion
4 garlic cloves
2 tbsp. coffee Spanish pepper
0.5 Lemon
1 sprig of rosemary
3 sprigs of thyme
2 tbsp. tablespoons olive oil
Salt
Pepper
Step 1: Squeeze the garlic and mix it with the pepper, 1 tbsp. tablespoons of oil, the juice of half a lemon and salt.
Cut the chicken thighs in 2, make deep incisions in the flesh and coat them with the marinade, massaging it in.
Step 2: Put them in a plastic food bag and place in the refrigerator for 5 hours.
Preheat the oven to 180°C (th. 6).
Step 3: Peel the onion, rinse and dry the vegetables. Cut them into pieces and put them in a dish.
Season with salt and pepper and add the herbs and the rest of the oil.
Step 4: Place the chicken pieces on the vegetables and bake for about 45 minutes. Serve hot.
Step 5: Even lighter:
In general, be sure to choose reasonably sized portions of meat.
Step 6: No more than 150 g without bone per person or 200 g maximum with bone, in the case of chicken.
For a real calorie gain, you can also give up eating the skin of poultry!
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