Chicken Provencal
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[ French food ] Chicken Stew Provence ( France )
![[ French food ] Chicken Stew Provence ( France )](https://i.ytimg.com/vi/V05ePI8xFcY/hqdefault.jpg "[ French food ] Chicken Stew Provence ( France )")
Video taken from the channel: Traveling with Mic
How to Make Provencal Chicken Stew
Video taken from the channel: KOIN 6
Provencal Chicken Stew Kathleen Inman
Video taken from the channel: CafeTecumseh
Slow-Cooker | PROVENÇAL CHICKEN STEW | How To Feed a Loon
Video taken from the channel: How To Feed A Loon
Provencal Chicken Stew
Video taken from the channel: Entertaining With Beth
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.SLOW-COOK THE STEW FOR 4 TO 5 HOURS After searing off the chicken and then sautéing the vegetables in wine and crushed tomatoes, it’s time to bring it all together in your Crock-Pot. Bone-in chicken will become perfectly tender.Ingredients. ½ pound Swiss chard. 1 tablespoon plus 2 teaspoons garlic-infused olive oil, divided.
6 boneless, skinless chicken thighs, about 1 ¾ pounds. ¼ teaspoon salt. ¼ teaspoon freshly ground black pepper. ½ large red bell pepper, diced.Ingredients. 1/4 cup extra-virgin olive oil.
8 chicken thighs (about 2 1/2 pounds), skinned. Sea salt and freshly ground pepper. 1 pound baby Yukon gold or red potatoes, scrubbed and halved. 2 to.
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.Provencal Chicken Stew This hearty chicken stew pairs really well with warm polenta topped with butter, parmesan cheese, and fresh rosemary.
Just.Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned.
Very lightly coat the bottom and sides of a crockpot with olive oil. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of the crockpot. On top of the chicken, distribute the garlic, then the peppers, onions, and olives. On top of this pour on the tomatoes, wine, and olive oil.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.Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes.
Add the breasts and cook until the chicken is just done, about 10.Original recipe yields 4 servings. The ingredient list now reflects the servings specified. Ingredient Checklist.
5 tablespoons olive oil, divided. 4 (6 ounce) skinless, boneless chicken breasts. 1 lemon, juiced.
1 pinch salt and freshly ground black pepper. 1 ½ cups halved cherry tomatoes.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.
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 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.Ingredients.
1/4 cup extra-virgin olive oil. 8 chicken thighs (about 2 1/2 pounds), skinned. Sea salt and freshly ground pepper. 1 pound baby Yukon gold or red potatoes, scrubbed and halved.
2 to 3 teaspoons fennel pollen. 2 pounds tomatoes-peeled, seeded and coarsely chopped. 1/2 cup water.In a large skillet, brown chicken in oil; remove and set aside.
Saute onion and garlic in drippings until tender. Stir in remaining ingredients. Spoon into a 3-qt. baking dish; arrange chicken pieces on top.
Cover and bake at 350° for 65-75 minutes or until chicken.
List of related literature:
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine |
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| from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana |
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| from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food |
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| from Pleyn Delit: Medieval Cookery for Modern Cooks |
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| from Jacques Pépin Heart & Soul in the Kitchen |
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| from Delphi Complete Works of Lafcadio Hearn (Illustrated) |
65 comments
This looks GREAT. I’ve never tried capers before! And, this will sound strange, but your pleasant smile makes all the recipes look better. XD
I’m obsessed with Beth! I love this channel. Wondering if I could add potatoes. I know it wouldn’t be authentic but I think I might taste nice!
Aw than this is perfect for you! This is what I love so much about YT, you get to know the community so well, all your stages of life, and what you guys need, and then I can customize the recipes to make everyone happy. I remember those college days so vividly, how broke I was, and how expensive eating well was. (luckily those days don’t last!) Sometimes I think it could be fun to launch another YT channel “Beth’s Cheap Eats”. Since there are so many college students on YT.:)
Is there anything you can suggest for a substitute for the celery and carrots? I’m allergic to them (they’re both in the same family). I mean, I LOVE celery and dislike carrots but my allergy gets in the way of eating celery. if they cooked beyond cooked, im able to eat them but I overall like to avoid eating things I’m allergic too.
I will have to make this! I think it would be perfect serve over rice!
Hi I am cooking this beautiful looking recipe today. I am at home a lot you see as my husband works long hours and we don’t always get to eat together so I kept opting for quick or ready meals. I am looking forward to trying this stew! Thank you so much for sharing this recipe with us! Xx
Have I said your awesome Beth, I don’t think I have, but you are awesome never stop making videos
Ha! I’ve made that mistake in the past too, and you’re right the chiles do add a nice kick! LOl! Yes you will love that Mac & Cheese recipe, that’s another great one for this time of year. And yes a holiday series is coming up! Stay tuned:)
I love that you mentioned the replacement to the wine immediately..I don’t drink due to my religious beliefs and it’s frustrating sometimes to try and figure out what would be a good replacement to the alcohol used in a recipe!.I love your channel..your talent..your recipes..and the passion that you spark in me to go into the kitchen and cook food for my family!.you’re the best! <3
Aw so glad to hear that:) Thank you for your nice comments:) OK I would say for the best flavor you should coat the chicken and brown it on all sides slightly, doesn’t need to be cooked through, just browned. Then place it in your crockpot with all the other ingredients:) It’s really great with the polenta recipe as well. The recipe for it is in the description. Enjoy!:)
Yum yum yum!! Loon approved! Fall feelings and flavors. So good! Comfort in a crockpot!
Hi Beth I’ve become such a huge fan of yours both here and on KIN! I am trying to go through your recipes one at a time. My question for this one is if I make it all in a crock pot, do I need to coat the chicken and sautée it before putting it in the crock pot? Thanks so much for your wonderful advice!
Ah yes, so carrots will always sweeten a tomato sauce, a great thing to add. You can help with the acidity of canned tomatoes by allowing them to cook longer, before adding the chicken. Like say 20-30 mins on simmer. Sorry for the delayed response, just saw this:) Enjoy! (WOW Mauritius, I’ve always wanted to go there! I bet it’s beautiful?)
Oh yes! The whole month of Sept is devoted to college student dishes:) with a bunch of great giveaways too! It’s my “First Annual Back to School Bonanza”! Stay tuned, it’s going to be great!! xx
Beth you are my hero! Loving all your videos and this stew looks fantastic. I’m going to the south of france this summer and I am definitely stocking up on my herbs:P
Aw you bet! Yes someday a cookbook for sure!:) Keep you posted, and let me know how you like the stew! xx B
Absolutely you can “make it yourself”. Clean out an empty jelly jar, or any other air tight container. Mix together 1 tablespoon of each dried herd: Thyme, Rosemary, Oregano, Basil, Fennel seeds. Et Voila! “Herbs de Provence”:) Worth doing if you like to make my recipes, since it’s my go-to flavoring for so many dishes!:) xx B
So good! Do they use olive oil and grape oil in southern France as opposed to Paris and the North?
What’s the last ingredient??? Right after carper and before you put your chicken in.
Yeah! I love when that happens:) Let me know how it went!
Oooo that’s a great Idea, I really don’t like olives and capers(I had a entree at a restaurant one time with capers and I nearly gagged) so thats a good alternative.
Beth, I have become obsessed with you channel. I love French food, and would love to learn how to make Coq au vin!
Can you teach us how to make this dish please? Thank you!
also the second time i reheated it i also added more herbs and chicken.
Okay, back to say this recipe is OUTSTANDING. I’d never tried capers but I REALLY liked them, and the flavors of this stew are lovely and unique and fresh. LOVED IT.
Beth, I love you so much, you are a sweetheart..I cant wait for your next video bc Im a student and I want to eat more healthy this years but that is not expensive too.:)
i love your videos so much!:) you’re an amazing cook. I was wondering if you could do a healthy dessert/snack video? that’d be awesome.
Wow thanks so much for responding, Beth! I did what you suggested and it turned out great and the polenta was so easy! I actually bought a can of diced tomatoes with chiles accidentally but it actually added a nice kick! Can’t wait to try the latest mac n cheese next. Will you be doing some series for the holidays this year? Keep the vids coming!
I tried this late Sunday night and had lunch/dinner for a few nights. I totally love that this is not a “too sweet” dish. The tartness from the olives and the capers really did it for me! Thanks! I’ll be making this again!
Geez Chris That Provençal stew is so beautiful,and you’re right it’s something to be celebrated,thank God for the French,and you guys! Making it next weekend with a baguette and euro butter������������♥️♥️♥️
This looks like just the perfect thing to warm me up here in this cold weather! Thanks for this, Beth!
xo @TheHotPlate1
Well, my mom’s motto is cook once for a week LOL. Waiting for the foolproof macaroons:)
Hi Beth! I just had this delicious dish! It’s so good. But I have an suggestion to a sort of side dish. It’s nothing fancy or anything, but I it really complements all these provencal flavors. It just a sliced french baguette with extra virgin olive oil and sea salt on each sides. And just put it in the oven (392 Fahrenheit) on a baking sheet for about 4-5 minutes on each sides.
I think it goes perfect with this dish, and super easy and quick to make while reheating this amazing dish.
Aw thanks Alina:) So glad you are enjoying the videos! xo B
Aw thanks:) You’re so sweet! This is a good one for a lazy Sunday, and you must try with my easy, cheesy, polenta! Recipe in the description!:)
I so very much DELICIOUS DISHed this. Then again, I do with every thing you do. xoxo
ooh I can’t wait for next week. I’m a student and I also live by myself so, this recipe came in a good time haha Beth, how can I substitute the herbs de provence? I really can’t find it around here. or, if it’s possible, how can I do it myself?
wow, im so speechless Beth! thanks a lot. I am so excited to cook this. thanks for making my day! I wish someday you can have a book compilation of all your good recipes! Thanks a lot again! Have a wonderful weekend!
oh wow this is so easy! thank you so much 😉 I love your recipes so it ois definately worth doing. besides, I really love a meal with a lot of spices haha
Yes! They are coming back on Kin Community, at the end of Feb. I’m shooting it this week! We’re throwing a Fondue Party! Yummy:)
Hi Beth! Me and my mum made this for my grandma and she ate 3 plates
My fav! the best herbes de provence is by far aux anysetiers du roy. comes in a lil crock pot. u can get it at wm sonoma. it makes all the difference! beautiful balance. I am dusting off my crock pot and making this tomorrow. ��
Olives in stew! I seriously would not have thought of that! I can’t wait to give it a try!
Love the way you talk to us…..no false front nor airs there. Lovely, thank you.
Sure no problem. You could swap out the olives for some white button mushrooms, that would be really good too!
Hi beth! i recently made this recipe and for the first time it turned out with a very acidic taste!i think its the canned tomatoes. i also didnt add celery olives and capers as they are not readily available where i live. However the second time i reheated it i added more carrots, water and it turned out really amazing! everyone loved it! i wanna do the recipe again!could you maybe give me a few tips on what i maybe did wrong the first time?it was my first time cooking ever!
Love from Mauritius!
My mom and I always watch your videos together and we love them! Thanks Beth you rock
Hello Beth…here is another day of mine on which I spend a LOT of my time watching your videos..So good. Also, Thanking you for thinking about the vegans, those who don’t use alcohol…etc. By the way I’m from France and each and every time you speak about France I just go GAGA… hehehe…
Oh how fun! Ok for the picky eaters just a simple tomato, mozzarella and basil pizza, then perhaps a sausage, fennel and fontina cheese pizza, then I’d do a wild mushroom pizza. For appetizers I’d do an antipasto platter. I have a great demo of one on Kin Community, just search in main channel box, and for dessert something easy like my ice cream fake out. See dessert in Vegetarian dinner on Kin (not veg TDAY) just regular, and the salad in that eps is good for your pizza party too!! Enjoy!
Could you do more cheap recipes for college students? Please (:
Yes lots of people have been requesting the healthy desserts:) Sure I will dream up something! Thanks for your sweet comments, so glad you are enjoying the channel!
Hey Guys, forgot to mention that this stew is REALLY good served over my Easy, Cheesy, Polenta! The recipe is n the description, after the stew recipe. Enjoy!
Dear Beth, I am in love with your videos and Youtubers who produce similar videos. They really brighten up my otherwise gloomy days, even if it’s for a few minutes at a time. Always a fan, Dan.
Oh no, you poor thing. Not to worry! Here’s what you can use instead. Swap the celery for leeks, just the white parts, (not the green parts) and instead of carrots, you could throw in some sliced white button mushrooms, or shallots would be nice to. Or you could just omit the carrots and celery all together and just use the onion. Enjoy!
Aw so glad to hear that! I love this recipe too, we have it at least 1x a week.:) So happy to hear it was a hit!:)
Yes, I really like this dishes and will give it a try, but I am an asian and not really like to eat olive, so what can i used to replace it. BTW, looking forward for more and more healthy, easy to cook dishes for us. thanks.
Ah that’s one of my husband’s favorites:) I have to admit I’ve actually never made it. But we’ve had it in France with his family. But that would be a great one to develop! Maybe this summer when I’m with my Mother-in-Law in France, she can teach me how to make hers:) And then I can share it with you:)
thank you sooo much! yeah, i’m allergic to a lot of things in many of your recipes:C im allergic to all fruits (unless they’re cooked beyond cooked), all tree nuts like pecans, almonds, walnus etc (no hope to eat) and I’m lactose intolerant…. >.<
Aw you’re so kind to say that:) So glad you are enjoying the videos!:)
I always smile when I see one of your videos in my subscription box:)
“Cook once, eat twice” I love that!
Do you have any meals/recipes that would work for large amounts of people? And by large I mean 20-30 people… Usually we just serve lots and lots of little appetizers what do you recommend?
Best cooking vids EVER! I look forward to making this one! Yum!
Aw so nice to hear that! Thank you for your sweet comments. France is definitely a big part of my life (and heart) I hope to one day include some videos shot there too! That would really be fun.:) Stay tuned!
Oh my goodness Beth please if you have time you should do that!!! You would take so much stress off my life if you did!!! xoxo
Thanks for the show. I`m a fan of Provencal cooking, have learned much from original French Provencal cooking books my dad used.
great, however you need to let stews set a day. then, you eat it