Best Provencal Lemon Chicken Recipes

INSTANT POT® PROVENCAL HONEY-LEMON CHICKEN

Steps:

• Rub the herbes de Provence into the chicken legs and thighs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
• Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
• Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

PROVENCAL LEMON OLIVE CHICKEN

Steps:

• Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
• Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.

PROVENCAL LEMON AND OLIVE CHICKEN

Steps:

• 1 Place onion in crock pot. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbs de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. 2 Cover; cook on LOW 5-6 hours or on HIGH 3-3 1/2 hours or until chicken is tender. Stir in parsley before serving.

PROVENCAL LEMON CHICKEN

Steps:

• 1. Remove fat from chicken. Beat remaining ingredients with wire whisk until blended. 2. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook chicken skillet about 15 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. 3. Spoon lemon sauce over chicken. Turn chicken and cook 15 seconds longer. Serve chicken topped with sauce. Sprinkle with additional chopped fresh parsley if desired. NUTRITION INFORMATION 1 Serving Calories 160 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 75mg Sodium 70mg Carbohydrate 0g (Dietary Fiber 0g) Protein 27g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 4 Very Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.