Provenal Chicken Stew Food

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PROVENçAL CHICKEN STEW



Provençal Chicken Stew image

Provided by Lynn Alley

Categories     Soup/Stew     Slow Cooker     Olive     Tomato     Sauté     Stew     Back to School     Winter     Potluck

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish

Steps:

  • Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
  • Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
  • Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
  • Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
  • Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

ROASTED CHICKEN STEW PROVENCAL



Roasted Chicken Stew Provencal image

Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator.

Provided by droppedstitch

Categories     Stew

Time 1h50m

Yield 9-10 cups, 6 serving(s)

Number Of Ingredients 13

3 quarts root vegetables, cut in 1-inch chunks, such as parsnips, turnips, new potatoes, onions and baby carrots
2 tablespoons balsamic vinegar
3 teaspoons tarragon (divided)
1 teaspoon thyme (divided)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper
4 ounces green beans, cut in 2-inch pieces
3/4 cup dry white wine
1 1/2 lbs skinless chicken breast halves, cut in 2-inch pieces
2 (14 1/2 ounce) cans low sodium chicken broth
3 tablespoons flour

Steps:

  • Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
  • Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
  • Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
  • Remove vegetables to large bowl. Cover to keep warm.
  • And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
  • Place roasting pan on top of range. Add broth. Bring to simmer.
  • Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
  • Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.

Nutrition Facts : Calories 204.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 72.6, Sodium 371.2, Carbohydrate 8.4, Fiber 0.8, Sugar 1.9, Protein 27.9

CHICKEN PROVENCAL STEW IN THE CROCK POT



Chicken Provencal Stew in the Crock Pot image

An easy and tasty supper dish that I found on www.crock-pot.com. My guests loved it and there were no leftovers! You can eat it with some crusty French bread or if you are feeling piggish serve with rice and extra vegetables. Instead of using a whole chicken cut up, you could use breasts or thighs, the choice is yours!

Provided by Janette1

Categories     Stew

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 whole chicken
4 medium potatoes
2 onions
2 garlic cloves
1 green pepper
1 (14 1/2 ounce) can plum tomatoes
1/2 cup red wine
2 teaspoons italian seasoning

Steps:

  • Cut up the chicken into portions. Cut the potatoes into cubes, slice the onions, garlic and peppers.
  • Place chicken and potatoes into the crock pot dish.
  • In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and Italian seasoning.
  • Pour the mixture into the crock pot and mix with chicken portions and potatoes.
  • Cook on low for 8 to 10 hours.
  • Enjoy!

ROAST PROVENçAL CHICKEN



Roast Provençal Chicken image

Provided by Mary Frances Heck

Categories     Chicken     Poultry     Roast     Dinner     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2-4-pound chicken
Lemon wedges (for serving)

Steps:

  • Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
  • Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
  • DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

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  • Combine the 1 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large saute pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
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