Provencal chicken baked in the oven is considered one of the most delicious French dishes. I’ll add on my own that this is a very practical recipe that, with a minimum investment of time, allows you to get a tasty and beautiful dish, moreover, from the most common products that you can buy at any grocery store. So how do you cook chicken in French.
Ingredients:
(4-6 servings)
- 1 chicken (1.8-2 kg)
- 3 pcs. Luke
- 5 pieces. ripe tomato
- 150 gr. pitted olives
- 6-8 garlic cloves
- 2 tsp dry provencal herbs
- 1/2 tsp fennel or dill seeds
- ground black pepper
- 1.5 tsp salt
- 50 gr. olive oil
- 150 gr. hard cheese
- We cut the chicken carcass into pieces: two pieces from each breast, two pieces from each leg, wings. We leave the ridge, you can cook an excellent broth from it.
- If you want to cook diet dish then remove the skin from the chicken. Salt the meat and set aside for a while.
- We peel the onion. Cut each onion in half, then chop the onion with feathers. Whoever likes half rings can be cut into half rings.
- We take ripe fleshy tomatoes. If the peel of the tomato is thick, then the tomatoes should be poured over with boiling water, and then the peel should be removed. We cut the tomatoes into slices. Remove seeds and liquid.
- Cut pitted olives in half.
- Mix olives, tomatoes and onions. Lightly salt, but remember that olives are quite salty and that during cooking they will give up some of the salt.
- At the bottom of a baking sheet or heat-resistant form, lay out half vegetable mix. Put chicken pieces on top.
- Finely chop the garlic, combine it with dry provencal herbs, fennel seeds, add salt, pepper and olive oil. It is advisable to crush this mixture a little with a mortar so that the garlic and spices transfer part of their taste to the oil.
- Coat the chicken with the resulting mixture of garlic and seasonings.
- Put the vegetable layer on top of the chicken pieces again.
- We put the tray in the oven. French-style chicken is baked in the oven at a temperature of 180-200 ° C.
- To prevent the vegetables from burning during cooking, cover the baking sheet with foil after half an hour.
- Provencal chicken is cooked in about 1.5 hours. 15 minutes before the end of cooking, sprinkle our dish with grated cheese and put it back in the oven. When the cheese is melted and lightly browned, remove the chicken from the oven.
- That's the whole recipe. French oven baked chicken is ready. As you can see, a minimum of preparatory operations, and a minimum of body movements during cooking. Be sure to cook this dish. I'm sure you'll like it very much.
Enjoy your meal!
Delicious and healthy recipes from Alena Khokhlova
These dishes are worth a try.
Reviews and comments:
Nina 01/16/13
When I saw this dish, I immediately caught fire to cook. It turned out well, very tasty, even despite the fact that the chicken skin was too lazy to remove. Probably even better without the skin. Alena, thanks for a great site!
Alyona
Nina: I also really like this Provencal chicken. I prefer to remove the chicken skin, especially since this operation does not take so much time.
Oleg 08.02.13
Yummy! This is one of the few dishes that you want to eat even before you put it in the oven and baked. It doesn't even matter if the chicken is raw. Tomatoes, olives, oil and spices smell so much that they are tired of swallowing saliva.
Natalia 19.09.13
Great recipe. Just a miracle. This weekend I will make your dumplings at home, and then this chicken. Thanks for your recipes.
Alyona
Natalia, thank you. I always welcome your feedback and comments.
Natalia 04.11.13
Hello Alena. I'm making this chicken today. I didn’t cover it, but rather poured it with the juice that stood out. Recipe-MIRACLES! I think this recipe will take its rightful place in my holidays. I generally love this combination of products and a vegetable pillow. The smell is awesome! I congratulate everyone on the feast of the Kazan Icon of the Mother of God and Unity!!!
Natalia 04.11.13
Alena, thank you so much for such a delicious recipe. Even my husband, who does not like seasonings, said that he was shocked by such deliciousness. And my daughter, who is 11 years old, said I liked it, but put me another piece. Like this. We had guests today and everyone clicked their tongues as delicious. THANK YOU!!!
Alyona
Natalya, you are just a smart girl, you have golden hands. Watering the chicken with juices - it will turn out much tastier)))
Thank you for your congratulations! Congratulations to you and your family as well. Be healthy and happy!
Lily 10.11.13
French chicken is, of course, a masterpiece of world cuisine. We cook it often, sometimes we put pork instead of chicken, it’s also delicious. I sprinkle cheese immediately, then the vegetables do not burn, and in general, nothing happens to the cheese, the main thing is to reduce the heat in the oven after the maximum. About the foil - that's an idea, next time I will definitely do so.
margo 12/16/13
I like to cook chicken in different variations, and although my husband does not like it, he willingly ate it according to this recipe. Pravanna herbs and tomatoes give an original taste.
Anya 02.01.14
French cuisine has been famous at all times and it is never too late to get acquainted with it! So Provencal chicken promises to be delicious and causes a healthy appetite). You just need to hurry up and stock up on dry Provence herbs so as not to disrupt the correct cooking process). The recipe is excellent, I will use it myself and recommend it to a friend.
Natalia 19.04.14
On the festive table I will cook this, already loved by everyone, dish. Christ is Risen!!! Happy holiday to all and you, Alena! God bless you all the very best! Many thanks for your work.
Alyona
- Truly resurrected!
Natalia, happiness, health and peace to you and your family!
Larisa 05.11.14
Alena, tell me please, what are Provence herbs and where can I get them?
Alyona
Herbes de Provence is a dry mixture of herbs that includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, marjoram. Widely used as an additive to meat, fish, soups, sauces and salads. The name of the mixture comes from famous for its herbs French province of Provence. You can buy them in any major supermarket. However, if for some reason you still couldn’t find Herbs de Provence, don’t despair, fragrant dill seeds alone will be enough to cook Provence chicken.
O very simple and tasty dish. Excess fat drains, the chicken is baked without fat. Great for a family dinner or a festive table. Submit multi-colored , , , chocolate pudding or light candles, put on some music...
4-8 servings
Ingredients
- 1 gutted chicken
- 2 tbsp
- 2 tsp garlic powder or 2 cloves fresh garlic, finely chopped
- 50 g butter room temperature (optional)
- Salt
- Pepper
Cooking
Preheat oven to 375 F (190 C). If the chicken is very large, preheat the oven to 360 F (180 C).
Rinse chicken, pat dry with paper towel. Rub inside and out with salt, pepper, garlic and herbes de Provence. If using butter, spread the butter under the skin of the chicken, especially around the breast area as it will dry out. it is the driest part of chicken meat.
Put the chicken on a tripod.
Place in the bottom of the oven. To prevent the top of the chicken from burning, cover it with a thin strip of foil, like a scarf. Raise the foil at the end of frying. If the chicken browns well under the foil, then leave the foil on the bird. If the top of the chicken is paler, remove the foil and bake the chicken without the foil.
Remove chicken from oven, cover loosely with foil. Let stand for approximately 5-10 minutes. During this time, the chicken inside is “baked” and soaked in juices. Then cut into portioned pieces. If you cut it right away, the juice will flow out, and the chicken will turn out to be a bit dry.
White chicken breast meat is considered a nutritious and lean product, even for those who are on a strict diet. In addition, from it in just half an hour you can cook the most different dishes that will delight family members and guests with original and delicate taste.
How to cook chicken breast
Photo Shutterstock
Chicken breast in Provence herbs
Chicken breasts - 500 g; olive oil - 2 tbsp. spoons; provencal herbs - 1 teaspoon; soy sauce - 3 tbsp. spoons; white dry wine- 100 ml; garlic - 1 clove; salt and pepper - to taste.
Wash the chicken breast, pat dry and cut into small pieces. Salt and pepper to taste.
Prepare the marinade in a deep bowl. soy sauce, olive oil, herbes de provence, garlic and white wine. Mix everything and dip the pieces of breast into it. Leave them in the marinade for 5 minutes.
Put the pieces of meat on a dense foil and pour over the rest of the marinade. Wrap the foil carefully so that there are no gaps.
Preheat the oven to 200°C and place the foil with the breasts in it. Bake the dish for 20-25 minutes. It can be served with boiled rice or potatoes.
Chicken breast stuffed with herbs and garlic
Chicken breast - 2 pcs.; garlic - 2 cloves; sour cream - 2 tbsp. spoons; parsley, cilantro, dill - 200 g; cheese hard grade- 100 g; ground nutmeg - 1 teaspoon; salt and pepper - to taste.
Wash and chop the greens, grate the cheese, chop the garlic very finely. Mix these ingredients with ground nutmeg and 1 teaspoon of sour cream.
Wash the breast and pat dry. On one side, make a long and deep pocket on the meat. Salt and pepper the meat, remembering to add spices to the cut.
Put the stuffing prepared from greens in the pocket. Secure the edges with a toothpick and brush the breast with the remaining sour cream. Place the meat on a baking sheet lined with foil and place it in the preheated oven. Bake stuffed breast should be no more than 30 minutes at a temperature of 200 ° C.
Cut the finished breast into pieces so that the cut with the filling is visible, then the dish will look even more appetizing. Such a treat can even be put on the festive table for the most demanding gourmets.
Braised breast in creamy sauce
Chicken breast - 2 pcs.; olive oil - 1 tbsp. a spoon; cream - 100 ml; sour cream - 2 tbsp. spoons; flour - 1.5 tbsp. a spoon; butter - 1 teaspoon; onion - 1 pc.; parsley greens - 1 tbsp. a spoon.
Cut the chicken breast into small cubes. Pour into hot melted butter and simmer, stirring, for 15 minutes.
Cut the onion into thin half rings and add to the meat. Salt and pepper everything. Cover with a lid and simmer for another 5 minutes.
In another pan, melt the butter and fry the flour in it. Add cream and sour cream to it. Mix everything thoroughly and simmer for 5 minutes over low heat.
Add received cream sauce to the chicken breast and mix the ingredients. Simmer for 5 minutes and turn off the flame. Arrange the finished dish on plates and garnish with chopped parsley.
Chopped chicken breast cutlets
Chicken breast - 2 pcs.; onion - 2 pcs.; flour - 2 tbsp. spoons; mayonnaise - 2 tbsp. spoons; chicken eggs - 2 pcs.; parsley - 0.5 bunch; salt, spices - to taste; olive oil.
Separate the chicken breast meat from the bones and cut it into very small pieces. Peel the onion and cut it in the same way.
Mix onion and chicken meat with mayonnaise in a deep bowl. Salt and pepper to taste. Then add eggs and flour to them. Mix everything thoroughly and add greens.
Blind cutlets from the cooked mass and fry them in a pan with olive oil on each side until golden brown.
So that the cutlets do not stick to the pan, they must be rolled in flour and fried in calcined oil
These meatballs should be served before they are cold. Delicate mashed potatoes are perfect as a side dish.
Thanks to onion and mayonnaise, cutlets are very juicy, so even those who do not like white meat and consider chicken breast dry will like this dish.
Chicken breast baked with mushrooms
Chicken breast - 2 pcs.; champignons - 4 pcs.; mayonnaise - 2 tbsp. spoons; tomato - 1 pc.; soft cheese - 100 g; salt and pepper - to taste.
Rinse the chicken breast under running water and pat dry. Wash mushrooms and tomatoes and cut into thin pieces.
Season the meat with salt and pepper on all sides and place on a baking sheet lined with foil. Place mushroom and tomato slices on top. Then grease everything with mayonnaise.
Wash the chicken, pat dry with paper towels and cut into quarters.
Mix salt, pepper, dry garlic, ground coriander and Provence herbs. Add olive oil, mix. You should get a mushy mass.
Grate the chicken parts with this mixture, cover the bowl with a lid or cling film and leave to marinate for 1-2 hours at room temperature. You can leave it for a longer time, for example, overnight, then the chicken should be removed to the bottom shelf of the refrigerator.
If you put the chicken in the refrigerator, you need to get it 1 hour before cooking. Arrange the chicken pieces on the top rack of the air fryer.
If the chicken is quite large, you can install a special expansion ring on the air grill. Bake chicken with Provencal herbs at 240 degrees for 30 minutes. Then carefully flip the chicken pieces to the other side and bake at the same temperature for another 30 minutes. Thanks to the uniform blowing of hot air in the air grill, baked chicken always turns out crispy. golden crust, and excess fat drains from it to the bottom of the air grill. Ready chicken should be soft, and the juice flowing from it should be clear. According to the same recipe, you can bake chicken in a preheated oven for 1 hour at a temperature of 200-220 degrees. If your oven has a "grill + convection" mode, turn it on for the last 20 minutes of baking.
Delicious, juicy and fragrant chicken with Provence herbs is ready.
Bon appetit, please your loved ones!
The whole difficulty in cooking chicken breast with Provencal herbs lies in the fact that most often it is simply overcooked on fire, and it becomes very dry. And since, in principle, there are not so many juices in chicken fillet, it is not difficult to overdry it. Let's cook a very juicy Provencal garlic chicken breast - fragrant and appetizing, bleeding tasty juice and fragrant with fresh herbs.
Products for 2-4 servings of Provencal breasts:
- Chicken fillet - 2 pcs. Preferably the same shape and size.
- Vegetable oil - 2 tbsp. for frying.
- Butter - 20 gr.
- Fresh thyme - 4 sprigs, leaves only.
- Parsley - a small bunch.
- Rosemary fresh - 1 branch, leaves only.
- Fresh basil - a few large leaves.
- Garlic - 3 cloves.
To fry chicken breast with Provence herbs in French, you must first prepare all the ingredients for cooking. For chicken breasts, you need to cut off a small fillet - this is such a small part on the bottom of the fillet, similar to an oblong drop. Cut it off and leave it for another dish, and clean the rest of the fillet from fat, films and trim the tendon that is on almost every breast a little. This will prevent the meat from wrapping while cooking.
Now you need to lightly beat off the chicken meat in the part where it is thicker. You don’t need to hit it very hard - lightly tapping with the knife handle will be enough. This way the chicken will cook more evenly.
Fragrant Provence herbs and spices
Greens need to be disassembled into leaves and stems. The stems will be used to flavor the oil in which the chicken breasts will be fried. All fragrant herbs, except for basil, need to be finely chopped. It is better to chop the basil a little larger, as it is very watery and, if finely chopped, will simply blur in the pan.
We turn on the oven at 180 degrees. We take a frying pan, which can later be sent to the oven, and put it on the burner - on a fire from medium to strong. pouring vegetable oil, add the stems from all the greens, crushed garlic and wait until the pan is hot. As soon as the pan is hot, put the breasts on it and fry until a beautiful golden crust.
Stages of frying and baking chicken fillet
Depending on how hot the pan is, the process of frying chicken breasts with Provencal herbs can take from 2 to 5 minutes. After the meat is browned on one side, turn it over to the other side, hold for just a minute and remove from heat. Add a piece of butter, sprinkle the breasts with chopped herbs, salt, pepper and send it to bake in the oven. In order not to overdry the fillet, it should be kept in the oven for no more than 10-12 minutes, otherwise it will begin to lose juice.
After the first five minutes of being in the oven, the fillet should be poured with the fragrant oil remaining in the pan - a tablespoon will be enough. After 12 minutes, remove the baked chicken from the oven, baste it a couple more times with oil while it is still hot, and arrange on a plate.
Provencal chicken serving
In no case should you eat chicken breasts with Provence herbs right away. Firstly, they are very hot, and secondly, if you cut the chicken immediately after heating, it will lose all its juice. Any meat should be given 5-10 minutes to rest, so that the liquid in it is distributed evenly. After resting, cut the meat into 1-1.5 cm thick pieces and enjoy your juicy chicken breast with Provence and garlic. Enjoy your meal.
