Best 3 Chicken Provencale Recipes

Chicken provencale is a classic French dish that is both flavorful and easy to make. It is a one-pot meal that is perfect for a weeknight dinner. The chicken is cooked in a flavorful sauce made with tomatoes, garlic, herbs, and white wine. The sauce is typically served over rice or pasta, and it can also be used to make a delicious chicken sandwich. This dish is a great way to enjoy the flavors of Provence, and it is sure to be a hit with your family and friends.

Here are our top 3 tried and tested recipes!

CHICKEN PROVENCALE

Chicken Provencale image

This is my family's all time favorite. We serve it with buttered pasta penne noodles- add a sprinkle of garlic powder and parmesan cheese to the noodles to make them taste even better! It is an easy to cook dish you could serve at a dinner party!

Provided by m0m7772

Categories Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 boneless skinless chicken breasts
1/4 cup butter
1/4 cup olive oil
1 onion, chopped
4 green onions, chopped
1 clove garlic, minced
1 (15 ounce) can tomatoes
1 bay leaf
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained
1/2 cup chopped ripe olives
1/4 cup red wine
salt and pepper

Steps:

Season chicken generously with salt and pepper.
In a large frying pan saute the chicken in the butter until golden brown on both sides.
Put on a plate and keep warm.
Add the olive oil to the same pan and saute the onions and garlic until soft.
Add the remaining ingredients and stir together.
Return the chicken to the pan.
Cover and simmer for 1 to 1 1/2 hours.

PROVENçALE GARLIC CHICKEN AND POTATOES

Provençale Garlic Chicken and Potatoes image

Relish this hearty slow-cooked dinner made using chicken, carrots and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h50m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound small red potatoes, cut into fourths
1 bag (16 ounces) baby-cut carrots
15 cloves garlic (about 1 bulb), peeled and cut in half
2 1/2 pounds bone-in chicken pieces (breast halves, legs, thighs), skin removed
1 cup chicken broth
1/2 cup dry sherry or chicken broth
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1 jar (6 ounces) marinated artichoke hearts
2 teaspoons cornstarch
1 tablespoon water

Steps:

Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
Mix broth, sherry, basil, rosemary and salt; pour over chicken and vegetables. Cover and cook on low heat setting about 6 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from slow cooker, using slotted spoon; keep warm. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into mixture in slow cooker (discard remaining marinade). Cut artichokes in half; add to slow cooker.
Mix cornstarch and water until smooth. Gradually stir cornstarch mixture into artichoke mixture. Cover and cook on high heat setting about 15 minutes or until slightly thickened.
Serve chicken with vegetables, spooning some of the cooking juices over each serving.

Nutrition Facts : Calories 425, Carbohydrate 48 g, Cholesterol 100 mg, Fat 1, Fiber 8 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 830 mg

CHICKEN PROVENCALE

Chicken Provencale image

From Australian magazine Super Food Ideas. I have made the olives optional as I omit them and due to allergy issues I cut the onion into wedges so the person can remove. Suggeested you serve with steamed potatoes and broccolini, we quite like it over pasta with some steamed vegetables.

Provided by ImPat

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breast fillets
1/3 cup plain flour
50 g butter (chopped)
1 medium brown onion (finely chopped)
1/2 cup dry sherry
400 g diced tomatoes
1/4 cup kalamata olive (optional)
2 tablespoons fresh parsley leaves (fresh flat-leaf chopped)

Steps:

Preheat oven to 180C (160C fan forced).
Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
Spoon tomato mixture over the chicken and cover.
Bake for 30 minutes or until chicken is cooked through.
Add olives if using in the last 5 minutes.
Sprinkle with parsley and serve.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different herbs and spices. Provencal cuisine is known for its use of fresh herbs, such as thyme, rosemary, and lavender. However, you can also add other herbs and spices to your dish to create a unique flavor profile.
Cook the chicken until it is cooked through but still juicy. Overcooked chicken will be dry and tough.
Serve the chicken with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Chicken Provencale is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to showcase fresh, seasonal ingredients and is sure to please even the most discerning palate. So next time you're looking for a new and exciting way to prepare chicken, give Chicken Provencale a try.