Recipe: Appetizing Chicken Tenders Provençale

Chicken Tenders Provençale. Transfer with a slotted spoon to an ice bath to stop cooking. Chicken provencal is one of those fantastic, one-pan dinners that's delicious and easy, perfect for using both fresh ingredients and pantry staples. It's a favorite to make during the summer with gorgeous, ripe tomatoes.

The cut of chicken referred to as "tenders" is more flavourful and juicy than the breast - perfect for this meal. Warm oil in a large nonstick skillet over medium-high heat until hot. Remove chicken to a plate; tent with foil to keep warm. You can cook Chicken Tenders Provençale using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Tenders Provençale

1. Prepare 2 lb of chicken tenders (thighs?).
2. It's 3 tbsp of olive oil.
3. You need 8 of plum tomatoes, halved lengthwise.
4. Prepare 4 cloves of garlic, peeled and halved.
5. It's 2 tsp of dried thyme, crushed.
6. You need 1/2 c of white wine.
7. It's of Salt and freshly ground pepper.

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. Add the chicken thighs and drumsticks and any accumulated juices. The best chicken Provençal recipe would produce a dish with meltingly tender, moist, and flavorful chicken, napped in an aromatic, garlicky tomato sauce that could be mopped up with a thick slice of crusty bread. To achieve this ideal, we u.

Chicken Tenders Provençale instructions

1. Preheat oven to 400 degrees F. Heat the oil in a large cast iron skillet. When it is hot, but not smoking, add the chicken. Cook until browned on all sides; remove from skillet and set on a plate..
2. Add the tomatoes, garlic, thyme and wine to the pan. Season with a little salt and pepper. Cook over medium-high heat for a minute or two or until the tomatoes begin to get soft..
3. Add the chicken (and any juices that have formed on the plate) to the skillet and cover with a tight-fitting lid. Lower the heat and cook at a low simmer for 20 minutes, or until the chicken is completely cooked. Serve immediately..
4. 484 calories/serving, GL=1, Glycals=4.

In a large skillet, brown chicken in oil; remove and set aside. Saute onion and garlic in drippings until tender. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. I served the tenders with sautéed spinach and cooked packaged orzo and rice pilaf. Herbes de Provence and olive oil…simply delicious chicken.