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Chicken Provencal

by Sheryl S

PREP TIME: 15 mins | COOK TIME: 25 mins | MARINADING TIME: 2 hrs | TOTAL TIME: 40 mins | SERVINGS: 4

Quick, easy, and delicious! This Chicken Provencal will bring you to France. Serve this alongside bread, rice, or potatoes for a filling meal.

INGREDIENTS

4 tablespoon olive oil

4 skinless, boneless chicken breasts

2 shallots, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon fennel seeds

1 tablespoon fresh flat-leaf parsley chopped

1 c./250 ml white wine

1 tablespoon flour

6-8 cherry tomatoes, halved

½ c./125 ml chicken stock

8 large green olives, pitted

Salt

Parsley for garnish

1 tablespoon fresh thyme, leaves only

How to make Chicken Provencal

Step 1: Place the chopped shallots, chopped herbs, fennel seeds, wine, half of the olive oil, and chicken breasts in a large bowl. Place in the fridge to marinate the chicken for 2 to 3 hours.

Step 2: After marinating the chicken, remove them from the marinade. Brush the herbs and shallots off, then season the chicken with salt. Set the chicken aside and set the marinade aside.

Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 4: Heat 2 tbsp olive oil in a large and deep pan. Sear the chicken breasts on medium heat for about 2 to 3 minutes per side until golden but not completely cooked. Transfer the chicken to a plate when done.

Step 5: To the now-empty pan, add the flour and half of the marinade. Deglaze the pan, scraping the bottom using a spatula to release any browned bits. Cook for about 2 minutes on high until the sauce has thickened, then adjust the heat to medium.

Step 6: Pour in the remaining marinade. Stir and pour in the chicken stock. Add the chicken breasts with halved cherry tomatoes and olives. Bring everything to a boil.

Step 7: Transfer the pan to the preheated oven and bake for about 25 minutes, uncovered. At this point, the sauce should have been reduced by a third.

Step 8: Remove from the oven and serve right away garnished with some chopped fresh parsley. Enjoy with rice, mashed potatoes, or bread!

NUTRITION FACTS:

Calories: 349 kcal, Carbohydrates: 8g, Protein: 26g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 307mg, Potassium: 623mg, Fiber: 1g, Sugar: 3g, Vitamin A: 374IU, Vitamin C: 13mg, Calcium: 40mg, Iron: 2mg

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CHICKEN PROVENCAL

Quick, easy, and delicious! This Chicken Provencal will bring you to France. Serve this alongside bread, rice, or potatoes for a filling meal.
Prep Time 15 mins
Cook Time 23 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 349 kcal

Ingredients
  

  • 4 tablespoon olive oil
  • 4 skinless boneless chicken breasts
  • 2 shallots chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon fennel seeds
  • 1 tablespoon fresh flat-leaf parsley chopped
  • 1 c./250 ml white wine
  • 1 tablespoon flour
  • 6-8 cherry tomatoes halved
  • ½ c./125 ml chicken stock
  • 8 large green olives pitted
  • Salt
  • Parsley for garnish
  • 1 tablespoon fresh thyme leaves only

Instructions
 

  • Place the chopped shallots, chopped herbs, fennel seeds, wine, half of the olive oil, and chicken breasts in a large bowl. Place in the fridge to marinate the chicken for 2 to 3 hours.
  • After marinating the chicken, remove them from the marinade. Brush the herbs and shallots off, then season the chicken with salt. Set the chicken aside and set the marinade aside.
  • Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
  • Heat 2 tbsp olive oil in a large and deep pan. Sear the chicken breasts on medium heat for about 2 to 3 minutes per side until golden but not completely cooked. Transfer the chicken to a plate when done.
  • To the now-empty pan, add the flour and half of the marinade. Deglaze the pan, scraping the bottom using a spatula to release any browned bits. Cook for about 2 minutes on high until the sauce has thickened, then adjust the heat to medium.
  • Pour in the remaining marinade. Stir and pour in the chicken stock. Add the chicken breasts with halved cherry tomatoes and olives. Bring everything to a boil.
  • Transfer the pan to the preheated oven and bake for about 25 minutes, uncovered. At this point, the sauce should have been reduced by a third.
  • Remove from the oven and serve right away garnished with some chopped fresh parsley. Enjoy with rice, mashed potatoes, or bread!

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