Traditional Garlic Soup from France - le Tourin à l'ail.
Learn how to cook the authentic Tourin à l'ail, the delicious garlic soup from the south of France.
I hope you are inspired to try this traditional garlic and egg soup, le tourin à l'ail, filmed on location, and cooked, as always, just like the locals! Bonne appétit et large soif!
INGREDIENTS
1 onion
1 head of garlic
1 tablespoon duck or goose fat
750 ml light chicken stock or water
thyme and a bay leaf
2 eggs
2 tablespoons of vinegar (or to taste)
sliced french bread, toasted in the oven, or in a pan with oil.
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Chicken Provencal | How to make Chicken Provencal | French Recipe Super and easy food Ideas
French Recipe Super and easy food Ideas Chicken Provençal
Kalamata olives, tomatoes, onion , rosemary , white wine, anchovies and plenty of garlic create a deeply fragrant, flavourful base for this delicately braised chicken Provençal. This Chicken Provencal recipe is a quicker and leaner take on the French classic made with chicken thighs
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Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
Ina brings back a 1980s classic chicken dish that blends the flavors of sweet prunes with savory olives and lots of garlic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Marbella, Updated
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 9 hr 25 min (includes marinating time)
Active: 15 min
Yield: 6 servings
Ingredients
1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio
Directions
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
Gordon Ramsay's French Chicken Dish
Gordon Ramsay calls in his daughter to help make this classic French chicken dish: chicken fricasse! This herby, garlicky and warm dish is sure to bring the family together this fall! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
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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This Tuscan Styled Chicken has the best flavour of any sauce I've made so far
Learn how to make this easy and tasty creamy garlic one-pot Tuscan styled chicken recipe. The recipe and instructions are easy to follow and will result in a full of flavour Tuscan chicken that's ready from start to finish in no more than 25 minutes. Nothing beats making an amazing dish in one pot, saving time on cleanup at the end which is the worst part about cooking. This Tuscan chicken recipe is outstanding and will impress anyone you serve it to, even yourself.
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Recipe & Method - Coming Soon!
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Serves 2-4
Ingredients -
Chicken & Seasoning -
4 - Small Chicken Breasts or 2 Large, Butterflied
1 Tbsp (20ml) - Unrefined Olive Oil
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
1/2 tsp (1.5g) - Paprika
Seasoning To Taste
Tuscan Sauce -
1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Minced
1 Tbsp (35g) - Tomato Paste
100g (3.5oz) - Sun-Dried Tomatoes, Roughly Chopped
1 tsp (1g) - Dried Oregano
1/2 tsp (1.5g) - Paprika
100ml (100g) - White Wine or Chicken Stock
180ml (3/4 Cup) - Chicken Stock
400ml (410g) - Thickened Cream (Heavy Cream)
60g (2.1oz) - Parmesan Cheese, Freshly Grated
10g (0.3oz) - Basil, Roughly Chopped
120g (4.2oz) - Baby Spinach
Seasoning To Taste
Notes -
If you cant consume alcohol, substitute the wine for chicken stock and reduce it following the original recipe instructions then add in more chicken stock as per the recipe.
Side Dish Suggestions -
Rice
Mashed Potato
Potato Salad
Pasta
Salad
Steamed or Sauteed Vegetables
#tuscanchicken #onepot #chicken