Best 2 Chicken Provençal With Olives Artichokes Recipes
**Chicken Provençal with Olives and Artichokes: A Flavorful Journey to the South of France**
Embark on a culinary journey to the sun-drenched region of Provence with our delectable Chicken Provençal recipe. This dish, infused with the vibrant flavors of the Mediterranean, features tender chicken nestled amidst a medley of briny olives, plump artichokes, and aromatic herbs. Indulge in the authentic taste of Provence as you savor each bite of succulent chicken, complemented by the tangy olives and the earthy sweetness of artichokes. Accompanied by a selection of additional Provençal-inspired recipes, including a refreshing tomato and cucumber salad, a rustic zucchini tart, and a classic crème brûlée for dessert, this article offers a comprehensive guide to a delightful Provençal feast. Prepare to tantalize your taste buds and transport yourself to the charming landscapes of Provence with these culinary creations.
ONE-PAN ARTICHOKE CHICKEN PROVENçAL
Create a masterpiece tonight with our One-Pan Artichoke Chicken Provençal. Our elegant One-Pan Artichoke Chicken Provençal won't even dirty many dishes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
- Combine all remaining ingredients except cheese in skillet. Bring to boil. Return chicken to skillet; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
- Top with cheese.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your dish. Look for a fruity, extra virgin olive oil.
- Brown the chicken well: Browning the chicken will help to develop its flavor and give it a nice crispy skin. Be sure to brown the chicken in a hot skillet over medium-high heat.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken will not brown evenly. Cook the chicken in batches if necessary.
- Use a flavorful white wine: The white wine you use will also contribute to the flavor of the dish. Choose a dry white wine with a fruity flavor.
- Add the olives and artichokes towards the end of cooking: This will help to prevent them from becoming overcooked and mushy.
Conclusion:
Chicken Provençal is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of chicken, olives, artichokes, and white wine creates a flavorful and satisfying dish that is sure to please everyone at the table. Serve with a side of rice or pasta for a complete meal.
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