There will always be one part of cooking which I really despise. The clean up. Always.
So whenever I can, I try to cook a lot of one pot meals, or meals where the clean-up is a little easier. And I need all the help I can get. For some reason, when I cook, I have the need to use every pot and every pan and 2/3 of all of my utensils. Yes, dear friends, I give new meaning to “messy cook.” I have seen the commercials for Copper Chef Cookware and it intrigued me. When Copper Chef offered to let me give it a try – I jumped at the chance. Here is one of my favorite One Pot Recipes… Easy Chicken Provençal.
EASY CHICKEN PROVENÇAL
I was excited when the box arrived with my new Copper Chef Cookware. It was a 12-pc set and I was immediately pleased with the looks of it. Is there anything any prettier than copper cookware? This set included a larger, square skillet; a smaller, square skillet; a glass lid which fits both pans; a frying basket, a steam and roasting rack; and several very nice utensils. There was also a handy recipe book with lots of great one-pot recipes.
I will be hanging these on my pot rack and think they will be so pretty.
I always appreciate a pot with a glass lid. Don’t you?
Here is the handy fry basket with a handle. We will be making some Pumpkin Doughnuts this weekend and I can’t wait to try this out.
I make my Chicken Provençal several times a month. I may add other ingredients such as roasted red peppers or sun-dried tomatoes. But, invariably I always add capers and usually artichokes. So, don’t be afraid to add or subtract some of these ingredients to adjust to your own family’s likes. (I’m sharing the full, printable recipe is below.)
After a basic seasoning of salt and pepper on the skin-on chicken thighs, I placed the thighs skin side down in the heated pan. I used the larger pan for this recipe.
After about 4-5 minutes, they were nice and brown.
Next, it was just a matter of adding in the remainder of the ingredients. Onion, garlic, chopped fresh tarragon, kalamata olives, capers, white wine (opt) and chicken broth.
I lightly stirred the chicken and the added ingredients so they would all cook evenly. Finally, I added the artichokes on top.
I placed the glass lid on top, and cooked in a 400 degree oven for about 30-40 minutes.
I served it with a basic green salad and warm, crusty bread. The funny thing is that even my grandchildren loved this recipe. They picked out most of the olives for themselves. 🙂
The chicken was extremely tender and flavorful. The au jus was briny from the capers and olives, but sweet from the onions and tarragon. If you have never cooked with fresh Tarragon you are missing a real treat. It’s a popular French herb and I use it often, especially in chicken and fish recipes.
You can use this same sauce base with almost any protein. We love using it with a firm, white fish.
As for the Copper Chef pots, the clean-up was incredibly easy. I used hardly no oil to brown the chicken and there was very little that stuck to the pan. It wiped clean with no effort. What I love most about this cookware, besides the easy clean-up, is that it can be safely used on all types of cooktops and ovens, too. Best of all it’s dishwasher safe! These pans are not actually copper, but they are a ceramic coated, non-stick pan. So don’t be afraid of all of the care that copper demands. Clean up consists of mild soap and water.
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Here is the Chicken Provençal Recipe…
- 6 skin-on chicken thighs (skinless is okay too)
- 1 medium Onion, chopped
- 2-3 cloves Garlic, chopped
- 2-3 shallotts, chopped
- 1-2 Tablespoons chopped Tarragon
- 1/2 teaspoon chopped dill
- 1/4 Cup Capers
- 1 Cup whole Kalamata Olives
- 1 Cup Artichoke Hearts (I used the marinaded kind)
- 1 1/2 Cups Chicken Broth
- 1/2 Cup White Wine (opt)
- 1 lemon, sliced
- salt and pepper
- Salt and pepper the Skin-side of Chicken Thighs. Add thighs skin-side down to pan on medium-high heat. *(If you are not using a non-stick pan, you should use 2-3 teaspoons of olive oil.) Allow thighs to cook about 4-6 minutes or until the skin is browned. Stir in remainder of ingredients, accept artichokes. Layer artichokes on top. Add a pinch of salt and pepper on top. Cover with lid.
- Bake in a 400 degree oven for about 30-40 minutes.
- Note: If you prefer to leave out the white wine, use 2 Cups Chicken Broth instead. You can also add or substitute additional ingredients such as roasted red peppers, sun dried tomatoes, asparagus spears, mushrooms, etc.
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