Best 2 Provencal Chicken Casserole Recipes

Embark on a culinary journey to the heart of Provence with our delectable Provencal chicken casserole recipe. This classic French dish combines tender chicken, aromatic herbs, and sun-ripened vegetables in a flavorful tomato-based sauce, all nestled in a golden-crusted casserole.

As you delve into this Provencal delight, you'll discover the harmonious blend of flavors that make it a true masterpiece. The chicken, succulent and juicy, absorbs the essence of the savory sauce, infused with garlic, thyme, and rosemary.

The vegetables, a medley of vibrant colors and textures, add a delightful symphony of flavors and textures to the dish. Eggplant, zucchini, and bell peppers lend their sweetness, while tomatoes provide a vibrant acidity that balances the richness of the sauce.

But the Provencal chicken casserole is not just a feast for the taste buds; it's also a visual spectacle. The casserole emerges from the oven with a tantalizing golden crust, inviting you to savor its irresistible charm.

Serve this Provencal chicken casserole as a centerpiece dish at your next gathering, and watch as your guests are captivated by its captivating aroma and irresistible flavors. It's a dish that embodies the essence of Provençal cuisine, offering a taste of the sun-kissed landscapes and vibrant culture of this enchanting region.

This comprehensive recipe guide includes variations to suit every palate and occasion. Whether you prefer a vegetarian version featuring grilled vegetables or a seafood extravaganza with succulent shrimp and mussels, you'll find a recipe that caters to your culinary desires.

So gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will transport you to the heart of Provence with every bite.

Let's cook with our recipes!

ROASTED CHICKEN PROVENçAL

Roasted Chicken Provençal image

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Provided by Sam Sifton

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

Steps:

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams

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

Ingredients

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.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you'll need. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, seasonal produce and high-quality meat and poultry.
Don't overcrowd the pan: When browning the chicken, make sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
Use a good quality olive oil: Olive oil is a key ingredient in many Provençal dishes. Make sure to use a good quality extra-virgin olive oil.
Season the dish well: Herbs and spices are essential for adding flavor to Provençal dishes. Don't be afraid to experiment with different combinations to find what you like best.
Simmer the dish gently: Many Provençal dishes are simmered for a long time over low heat. This helps to develop the flavors and tenderize the meat.
Serve the dish with fresh herbs: Fresh herbs are a great way to add a finishing touch to Provençal dishes. Try parsley, basil, thyme, or rosemary.

Conclusion:

Provençal cuisine is all about using fresh, seasonal ingredients to create simple, yet flavorful dishes. These recipes are a great place to start if you're looking to explore this delicious cuisine. With a little practice, you'll be able to create delicious Provençal meals that will impress your family and friends.