1. In a large shallow bowl, stir the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat it completely with flour. 2. In a large flameproof casserole over medium heat, ...

In a bowl or resealable plastic bag, place the chicken, wine, olive oil, herbes de Provence, salt and pepper and mix well to coat the chicken breasts. Let marinate for at least 30 minutes at room ...

Preheat oven to 425 degrees. Add olive oil to a large oven-safe skillet over medium to medium-high heat. Season chicken thighs liberally with Creole seasoning. Once the oil is hot, add the chicken and ...

Heat the oven to 425 degrees. Rub the skin of the chicken with the cut sides of the lemon. Combine the remaining ingredients in a small bowl, and season with sea salt and freshly ground black pepper.

I remember the first time I made today’s recipe for chicken Provençal, a song from my youth got stuck in my head the entire time I was gathering ingredients: “Pass the Dutchie” by Musical Youth, a ...

I get many emails, and there are days when I find the volume daunting. However, mail these days is a significant part of my culinary education. So, when I found Sam ...

Transport your taste buds to the sun-drenched fields of Provence with our exquisite Chicken Provençal Skillet! This delightful one-pan dish is a celebration of classic French flavors, bringing ...

Other than a nice soak in a lemony marinade, this chicken and pepper dish requires only a handful of ingredients, little skill and a small commitment of time by the fire. The result is colorful and ...

Chefs Clare de Boer and Jess Shadbolt of King restaurant in New York City stop by TODAY Food to share a few of their signature French dishes. They show us how to make pan-seared chicken with tomatoes, ...

This is one of my favorite ways to use up leftover chicken. Don’t be intimidated, crepes are just very thin pancakes. They can be either savory or sweet. Use your imagination with the fillings.

This is a great recipe that celebrates summer and the flavors of the South of France. It reminds me of my summers in Provence as a child. This classic flavor profile also works well with fish.