Basque chicken fricassee recipe

Photo: Basque chicken fricassee recipe

Takes: 15 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

 50ml olive oil
50g ham, chopped
4 chicken legs
50g ham, chopped
2 red peppers, chopped
2 large plum tomatoes, chopped
1 medium onion, finely sliced
50g whole green olives
50ml sherry
600ml chicken stock
salt
pepper

Method

In a large heatproof casserole dish, heat the olive oil over a medium-high heat and sear the chicken legs until golden all over. Remove and drain to one side on a plate lined with kitchen paper. Add the onion to the dish and fry for 4-5 minutes, stirring occasionally. Add the chopped pepper and ham and cook for a further 2-3 minutes.

Deglaze the pan with the sherry, stirring the base and sides well to dissolve any residue. Add the chicken legs back to the dish along with the tomato and olives and cover with the chicken stock. Bring to the boil, then reduce to a simmer.

Cover the dish and lower to a simmer, cooking the chicken gently for 25-35 minutes until cooked and tender. Adjust the seasoning once the chicken is cooked, then spoon into serving bowls.

Chicken confit with French beans & herb chicken jus recipe

Photo: Chicken confit with French beans & herb chicken jus recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken confit with French beans & herb chicken jus recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken confit with French beans & herb chicken jus.

Slow-cook chicken legs in olive oil for really succulent and flavoursome meat, with this recipe from olive reader Tone Victoria Midtgård

Easy
Serves 4
Prep 30 mins
Cook 2 hrs 30 mins
Plus marinating

Ingredients

2.0 tsp coarse sea salt
pinch dried thyme
4 peppercorns
4 juniper berries
4 chicken legs
2 bay leaves , torn in half
5 garlic cloves , 3 thinly sliced, 2 finely chopped
750ml - 1 litre olive oil
2 shallots , finely chopped
100.0ml dry white wine
400.0ml good-quality chicken stock
small bunch tarragon , finely chopped
small bunch parsley , finely chopped
300.0g French beans
3 plum tomatoes , skinned, seeded and cut into strips

Method

Lightly crush the salt, thyme, peppercorns and juniper berries with a pestle and mortar, then rub all over the chicken legs. Press half a bay leaf and a few garlic slices onto the flesh side of each leg. Put the chicken in a non-metallic container, cover with clingfilm and chill overnight.

Heat the oven to 150C/fan 130C/gas 2. Rinse the chicken legs thoroughly and pat dry with kitchen paper. Pack tightly in a small deep roasting tin and cover completely with olive oil.

Bring to a gentle simmer on the hob then cook in the oven for 2 hours. Cool, then cover and chill in the fridge. The chicken will keep for at least two weeks as long as it is completely submerged in the oil.

Several hours before serving, remove the pan from the fridge to allow the fat to soften. heat the oven to 200C/fan 180C/gas 6, then lift the chicken out of the fat, put on a shallow roasting tray and cook for 15-20 minutes, until the meat is heated through and the skin crisp and golden.

To make the jus, put the shallots and wine in a small saucepan and cook until most of the wine has evaporated. Add chicken stock and simmer until reduced by half. Season, then stir in the herbs just before serving.

Boil the French beans in salted water for 3-4 minutes, until al dente. Drain then chill in iced water. When cool, drain again and set aside. Gently fry the chopped garlic in olive oil for one minute, then add the beans with a drop of water. Cover and steam until the beans are piping hot. Stir in the tomato strips. Spoon the beans onto plates, arrange the chicken legs on top then drizzle with jus. Serve with crusty bread.

Nutrition per serving

509 kcalories, protein 27.0g, carbohydrate 7.0g, fat 40.7 g, saturated fat 9.3g, fibre 2.7g, salt 2.32 g

Recipe from olive magazine, August 2010.

More Chicken Recipes:     

French-style chicken with peas & bacon 
Baked buffalo chicken wings 
Easy jerk chicken with rice & peas  
Asparagus and chicken soup   
Hearty chicken soup  
Chicken and potato provencale 

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French-style chicken with peas & bacon recipe

Photo: French-style chicken with peas & bacon recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French-style chicken with peas & bacon recipe. Enjoy our collection of quick & easy recipes and learn how to make French-style chicken with peas & bacon.

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Easy
Serves 4
Prep 10 mins
Cook 30 mins

Ingredients

6 rashers smoked streaky bacon , chopped
8 skinless, boneless chicken thighs
2 garlic cloves , thinly sliced
1 bunch spring onions , roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce , roughly shredded
2 tbsp crème fraîche

Method

In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.

Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.

Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Try
Warm bacon & mushroom salad

Stir-fry chopped bacon rashers, button mushrooms, spring onions and halved cherry tomatoes. Add splash balsamic vinegar and tip the pan contents over a mixture of robust salad leaves.

Make it healthier

Use half the bacon, half-fat crème fraîche and skinless chicken breasts.

Bacon potato salad

Grill bacon rashers until crisp. Cool, then crumble and mix into a mayonnaise-dressed potato salad.

Cheese & bacon tortilla pizzas

Grill bacon rashers until crisp. Lightly butter flour tortillas, sprinkle with grated cheese and scatter with crumbled bacon and sliced tomatoes. Quickly grill until the cheese is melted and golden.

Nutrition per serving

379 kcalories, protein 51g, carbohydrate 7g, fat 16 g, saturated fat 7g, fibre 4g, sugar 3g, salt 1.6 g

Recipe from Good Food magazine, June 2010.

More Chicken Recipes:    

Baked buffalo chicken wings 
Easy jerk chicken with rice & peas  
Asparagus and chicken soup   
Hearty chicken soup  
Chicken and potato provencale  
Chicken Saltimbocca  

Save and Share Easy French-style chicken with peas & bacon recipe
 
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Spiced chicken & beans recipe

Photo: Spiced chicken & beans recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiced chicken & beans recipe. Enjoy our collection of quick & easy recipes and learn how to make Spiced chicken & beans.

 For a parcel that packs a punch, marinate chicken in chilli and citrussy lemongrass.

Preparation Time 15 - 45 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

5 French shallots, peeled, thinly sliced
1 stem lemongrass, pale section only, trimmed, thinly sliced
2 long fresh green chillies, thinly sliced
2 garlic cloves, peeled
4 macadamia nuts
1/2 tsp ground turmeric
1 tsp sea salt flakes
2 (about 300g each) chicken breast fillets, cut into 2cm pieces
400g green round beans, trimmed
4 thin slices of lime
8 sprigs small fresh basil leaves
Steamed rice, to serve

Method

Process shallot, lemongrass, chilli, garlic, macadamia nuts, turmeric and salt in a food processor until a paste forms. Transfer to a bowl. Add chicken. Toss to coat. Cover. Place in fridge for 30 minutes to marinate.

Preheat oven to 220°C. Cut four 50cm lengths of non-stick baking paper. Divide beans among sheets of paper. Top with chicken mixture, lime and half the basil. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place parcels on a baking tray. Bake for 20 minutes or until chicken is cooked through.

Divide parcels among serving plates. Open and top with remaining basil. Serve with rice.

Notes

Cook's tips: To speed things up on a weeknight, prepare the paste a day in advance and marinate the chicken overnight.

Try this with firm white fish fillets, too. Simply bake for 12-15 minutes or until the fish flakes easily when tested with a fork.

Source
Australian Good Taste - March 2012, Page 45
Recipe by Michelle Southan

More Chicken Pie Recipes:  

Chicken and potato provencale 
Chicken Saltimbocca  
Chicken & mushroom puff pie  
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie

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Chicken and potato provencale recipe

Photo: Chicken and potato provencale recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and potato provencale recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and potato provencale.

This hearty winter meal can be made in one pot. Just prepare the ingredients and take it easy while your stove or oven does the work.

Preparation Time 10 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

8 chicken thigh fillets, trimmed and halved
flour, for dusting
salt and cracked black pepper
1 onion, sliced
3 garlic cloves, crushed
2 1/2 cups (625ml) chicken stock
3/4 cup (180ml) white wine
4 thyme sprigs
8 slices (120g) pancetta, cut into strips
6 chat potatoes, halved
1/2 cup whole green olives

Method

Toss the chicken in a little flour, salt and pepper, and shake off excess.

Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.

Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.

Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.

Notes

This dish freezes well (in an airtight container) for up to 3 months. To thaw, place in the fridge overnight.

Source
Taste.com.au - July 2008, Page 4
Recipe by Kate Murdoch

More Chicken Pie Recipes:  

Chicken Saltimbocca 
Chicken & mushroom puff pie  
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie

Save and Share Chicken and potato provencale Recipe
 
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French-style roast chicken with vegetable sauce recipe

Photo: French-style roast chicken with vegetable sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French-style roast chicken with vegetable sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make French-style roast chicken with vegetable sauce.

Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.

Ingredients (serves 2)

10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tbs olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml chicken stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered?
1/3 cup (80ml) thick cream
1 tbs Dijon mustard

Method

Preheat the oven to 180°C.

Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.

Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.

Note: For a lower-fat version, omit the bacon, butter and cream. Serve the roast chicken with vegetables poached in stock.

Source
delicious. - August 2003, Page 97
Recipe by Valli Little  

More Chicken Recipes:    

Traditional French roast chicken 
French roast chicken with whole garlic  
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches 

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Traditional French roast chicken recipe

Photo: Traditional French roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Traditional French roast chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Traditional French roast chicken. 

You can't go past a crispy-skinned traditional roast chicken.

Preparation Time 15 minutes
Cooking Time 120 minutes

Ingredients (serves 4)

2.1kg Steggles chicken whole roast
1 tablespoon olive oil
20g butter, melted
4 garlic cloves, bruised
2 fresh bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup (125ml) dry white wine
1 cup (250ml) chicken stock
12 pickling onions
12 baby coliban (chat) potatoes
Fresh bay leaves, extra, to serve

Method

Preheat oven to 180°C. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel.

Place the chicken in a large roasting pan. Brush the oil and butter over the skin of the chicken. Place the garlic, bay leaves, rosemary and thyme in the chicken cavity. Season well with salt and pepper. Arrange the onions and potatoes around the chicken. Drizzle the wine and chicken stock over the chicken and vegetables.

Roast the chicken in preheated oven, basting occasionally in pan juices, for 11/2-2 hours or until the juices run clear when a skewer is inserted into the thigh.

Remove from oven and set aside for 10 minutes to rest before serving.

Source
Taste.com.au - April 2012
Recipe by taste.com.au    

More Chicken Recipes:    

French roast chicken with whole garlic 
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette

Save and share Traditional French roast chicken recipe

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French roast chicken with whole garlic recipe

Photo: French roast chicken with whole garlic recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French roast chicken with whole garlic recipe. Enjoy our collection of quick & easy recipes and learn how to make French roast chicken with whole garlic.  

Try this addictive combination of crisp-skinned chicken and juicy roasted garlic for your next dinner.

Equipment

You will need unwaxed cooking string.

Ingredients (serves 4)

1 large lemon
2 1/2 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon sea salt
1.7kg free-range whole chicken, cleaned, rinsed, patted dry
4 sprigs thyme
4 bulbs garlic
potato mash and steamed green beans, to serve

Method

Preheat oven to 190°C. Cut lemon in half. Juice 1 half.

Combine 2 tablespoons lemon juice, 2 tablespoons oil, crushed garlic and salt. Season with pepper. Rub baste over inside and outside of chicken. Place remaining lemon half and thyme in chicken cavity. Tie legs together with unwaxed string.

Place chicken, breast side down, on a rack in a large roasting pan. Roast for 15 minutes. Cut tops off garlic bulbs to expose tops of cloves. Drizzle garlic with remaining oil.

Turn chicken over and place garlic, cut side up, around chicken on rack. Roast for a further 45 minutes or until chicken is cooked and juices run clear. Serve chicken with roasted garlic, mash and beans. 

Notes 

Tip: Whole-roasted garlic can be used to add flavour to mayonnaises or dressings. It has a mellow, sweet flavour and will not taint your breath like fresh garlic.
Source
Super Food Ideas - June 2006, Page 23
Recipe by Julie Jansen 

More Chicken Recipes:    

Paprika chicken 
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa 

Save and share French roast chicken with whole garlic recipe

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One pan coq au vin recipe

Photo: One pan coq au vin recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try One pan coq au vin  recipe. Enjoy our collection of quick & easy recipes and learn how to make One pan coq au vin.

Recipe facts:
Takes: 10 mins to prepare and 1 hr 15 mins to cook
Serves: 4 

Ingredients

4 whole chicken legs, cut into thighs and drumsticks
4 medium carrots, peeled and cut into chunky pieces
2 onions, each cut into 8 wedges
8 garlic cloves, left in their skins
2tbsp extra virgin olive oil, plus more to drizzle
4 rashers smoked streaky bacon, snipped into 3cm pieces
2tbsp tomato puree
200ml (7fl oz) hot chicken stock
200ml (7fl oz) full-bodied red wine
250g chestnut mushrooms, halved
handful flat leaf parsley, roughly chopped  

Directions

Preheat the oven to gas 6, 200°C, fan 180°C.

Put the chicken, carrots, onions and garlic cloves (still in their skins) into a large roasting tin. Drizzle with the oil, rub it over the meat and vegetables then scatter with the bacon. Season then roast for 30 minutes, until the chicken and vegetables are turning golden.

Dissolve the tomato puree in the hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.

Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast again for 15 minutes until everything is golden. Season to taste, then scatter with the parsley to serve. Serve with mash.

TESCO realfood

More Chicken Recipes:  

Provençal chicken casserole
Chicken Tarragon Salad
Pan Roast Chicken Breast with Baby Spinach
Cajun chicken with avocado, lime and chilli salsa
Buttermilk schnitzels with winter slaw
Buttermilk fried chicken

Save and Share One pan coq au vin recipe

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Provençal chicken casserole recipe

Phooto: Provençal chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provençal chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Provençal chicken casserole.

Recipe facts:
20 mins to prepare and 1 hr 30 mins to cook
4

Ingredients
1 tbsp olive oil
1 whole organic or free range chicken, jointed into 8 pieces
4 garlic cloves, whole
16 shallots, peeled
400ml dry white wine
350ml chicken stock
bunch of fresh tarragon, roughly chopped
sea salt
freshly ground black pepper

Directions

Preheat the oven to 150°C.

Place a casserole dish over a medium heat and add the olive oil. When the oil is hot, add the chicken pieces and brown lightly.

Add the garlic and shallots, season with salt and pepper, and leave to cook for a further minute.

Pour the wine over the chicken and leave to simmer for 10 minutes. Pour in the chicken stock.

Add the tarragon to the casserole, stir and cover.

Cook in the oven for 11⁄2 hours.

More Chicken Recipes:  

Chicken Tarragon Salad
Pan Roast Chicken Breast with Baby Spinach
Cajun chicken with avocado, lime and chilli salsa
Buttermilk schnitzels with winter slaw
Buttermilk fried chicken
Swiss chicken

Save and Share Provençal chicken casserole recipe

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Country French Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Country French Chicken  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Country French Chicken. 

Total Time: 44 min
Prep 18 min
Cook 26 min

Yield: 4 servings
Level: Intermediate

Ingredients

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, as an accompaniment
Sugar snap peas, as an accompaniment


Directions

In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.

Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.

Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.

Herb and Butter Egg Noodles:

1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper

Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper. Yield: 4 servings

Steamed Snap Peas:

1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

Yield: 4 servings

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Country Comfort 

More Chicken Recipes:

French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes 
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips

Save and Share Country French Chicken recipe

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French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes.

Total Time: 2 hr 30 min
Prep 20 min
Inactive 10 min
Cook 2 hr 0 min

Yield: 4 servings
Level: Easy

Ingredients

1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 rib celery and green tops, chopped
1 small carrot, peeled and chopped
1 head garlic, cloves peeled and sliced
2 small sprigs fresh rosemary
1 large fresh bay leaf
2 pounds starchy potatoes, peeled and chunked
1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
1 cup milk or chicken stock, warmed
10 to 12 ounces ripe Camembert or 1 small individual wheel
Freshly grated nutmeg
1 1/4 to 1 1/2 pounds green beans, trimmed
1 tablespoon butter
1/3 bottle dry white wine (about 1 cup)
Juice of 1 lemon

Directions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium to medium-high heat.

Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.

Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.

About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Place the chicken on a carving board and cover with foil.

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.

Carve the chicken and serve with pan juices, potatoes, and beans.

Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (I Offer You the World)

More Chicken Recipes: 

 Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken 
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie

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Provencal Chicken Burgers With Pissaladiere Topping Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provencal Chicken Burgers With Pissaladiere Topping Recipe. Enjoy our collection of quick & easy recipes and learn how to make Provencal Chicken Burgers With Pissaladiere Topping.

Total Time: 50 min
Prep 15 min
Cook 35 min

Yield: 4 servings
Level: Easy

Here, the burgers are made to carry the flavor of a traditional French sausage. The burgers are then topped with cheese, caramelized onions with olive and anchovy - the topping of my favorite tart. Ooo-la-la!

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
2 large onions, very thinly sliced
Salt and freshly ground black pepper
1/3 cup pitted chopped black olives, nicoise or kalamata,
1 tablespoon anchovy paste
2 pounds ground chicken
1 tablespoon dried herbes de Provence
1 teaspoon fennel seed
2 teaspoons lemon zest
2 cloves garlic, minced or finely chopped
4 slices Swiss cheese
4 crusty rolls, split and lightly toasted
4 red or green lettuce leaves
Potato chips, for serving

Directions

Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.

While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Sidewalk Cafe Supper

More Chicken Recipes:       

Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup
One-pot chicken chasseur
Mustard-stuffed chicken

Save and ShareProvencal Chicken Burgers With Pissaladiere Topping Recipe

 
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