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Provencal Braised Chicken

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Joined: Dec 14, 2005


Posted to Thread #1013 at 12:36 am on Mar 2, 2006

This is adapted from "Classic Home Cooking" by Mary Berry and Marlene Speiler (theirs uses a whole chicken). The sauce is out of this world. To bake this in quantity, use foil-covered roasting pan(s). You can also do the white and dark meat in separate pans.


1 cut-up chicken
Ceyenne pepper
Herbs de Provence
1 head of garlic, cloves peeled
1 red bell pepper, diced
1 carrot, diced
6 parsley sprigs
1-1/2 cups (or more) chicken stock
1 cup red wine vinegar
1 Tbs. tomato paste
Chopped parsley (to garnish)

Preheat over to 375*

Season the chicken generously with salt, ceyenne and herbs de Provence. Place skin-side-up in a skillet, interspersed with the garlic, red pepper and carrot. Tuck in the parsley sprigs and pour on stock to almost cover the chicken.

Place in the oven and braise until chicken is just cooked through, about 30 minutes. (The breasts may be done sooner than the rest.)

Remove the chicken from the skillet and set aside (or refrigerate.) Place the skillet on the stove, off center, and simmer until vegetables are very soft, about 45 minutes, skimming most of the fat that collects to one side. Remove the parsley, puree the skillet's contents in a blender and return to the skillet. Continue to reduce sauce until thickened.

Meanwhile, reduce the vinegar in a saucepan to 3 Tbs.

Add the reduced vinegar and tomato paste to the sauce and correct seasoning. Reduce further if necessary. Return the chicken to the pan to reheat gently. Serve on a platter, sprinkled with chopped parsley

To make ahead, chill the chicken. Cool the sauce over ice until almost gelled, pour over the chicken and refrigerate. It will keep several days.

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