Are traditions define us or is it the other way around? Let’s discover traditional flavors of France by making a Chicken provencal!
Ingredients
Provencal mixture
Use dried ingredients for longer shelf life and fresh ones for more exciting flavor. Make fresh herbs ice cubes from any leftover herbs mixture for later use.
- 1 tablespoon Fennel seeds
- 2 tablespoons Rosemary
- ½ cup Thyme
- 3 tablespoons Marjoram
- 3 tablespoons Summer savory
- 1 tablespoon Tarragon
- 1 tablespoon Basil
- 1 teaspoon Chervil
- 1 teaspoon Mint
- Optional:
- 1 teaspoon Lavender
Chicken provencal
- ½ cup / 150ml Oil
- 4lb / 2kg Chicken
- 2 teaspoon / 10g Salt
- 1 teaspoon Black pepper (optional)
- 6 Shallots (halved)
- 10 cloves Garlic
- 10 Cherry tomatoes (halved)
- 1 cup / 70g Olives
- 1 cup / 250ml White wine
- 3 tablespoons Provencal herbs mixture
How to make Chicken provencal
Beginner
- Prepare the herbs and vegetables necessary for the dish. Use as many fresh herbs as possible for best flavor and substitute with dried ones if necessary.
- Heat oil in a pan, add chicken, salt and black pepper.
- Sear both sides of the chicken on medium to high heat until golden brown.
- Add shallots, garlic, cherry tomatoes, olives and the provencal herbs mixture.
- Pour in the white wine or water and bring it to boil.
- If we used an oven proof dish then place the lid on an put the whole thing into the 400°F / 200°C preheated oven for about half an hour. If we haven’t started out with an oven proof dish, just poor the whole thing over into one, it will be just as good.
Enjoy!
Advanced
- Brine chicken in our favorite brine. Check out how to make brine and about brining schedules at Low Carb Condiments
- Heat oil in a pan, add chicken, salt and black pepper. Sear both sides of the chicken on medium to high heat until golden brown.
- Add shallots, garlic, cherry tomatoes, olives and the provencal herbs mixture. Pour in the white wine or water and bring it to boil.
- Place it into a 400°F / 200°C preheated oven for about half an hour.
Enjoy!
Chicken Provençal Recipe
Are traditions define us or is it the other way around? Let’s discover traditional flavors of France by making a Chicken provencal!
Ingredients
Provencal mixture
- 1 tablespoon Fennel seeds
- 2 tablespoons Rosemary
- ¼ cup Thyme
- 3 tablespoons Marjoram
- 3 tablespoons Summer savory
- 1 tablespoon Tarragon
- 1 tablespoon Basil
- 1 teaspoon Chervil
- 1 teaspoon Mint
- Optional:
- 1 teaspoon Lavender
Chicken provencal
- ½ cup / 150ml Oil
- 4 lb / 2kg Chicken
- 2 teaspoon / 10g Salt
- 1 teaspoon Black pepper optional
- 6 Shallots halved
- 10 cloves Garlic
- 10 Cherry tomatoes halved
- 1 cup / 70g Olives
- 1 cup / 250ml White wine
- 3 tablespoons Provencal herbs mixture
Instructions
Beginner
- Prepare the herbs and vegetables necessary for the dish. Use as many fresh herbs as possible for best flavor and substitute with dried ones if necessary.
- Heat oil in a pan, add chicken, salt and black pepper.
- Sear both sides of the chicken on medium to high heat until golden brown.
- Add shallots, garlic, cherry tomatoes, olives and the provencal herbs mixture.
- Pour in the white wine or water and bring it to boil.
- If we used an oven proof dish then place the lid on an put the whole thing into the 400°F / 200°C preheated oven for about half an hour. If we haven’t started out with an oven proof dish, just poor the whole thing over into one, it will be just as good.
Advanced
- Brine chicken in our favorite brine. Check out how to make brine and about brining schedules at Low Carb Condiments
- Heat oil in a pan, add chicken, salt and black pepper. Sear both sides of the chicken on medium to high heat until golden brown.
- Add shallots, garlic, cherry tomatoes, olives and the provencal herbs mixture. Pour in the white wine or water and bring it to boil.
- Place it into a 400°F / 200°C preheated oven for about half an hour.
Notes
Enjoy!
Pin now, Enjoy later!
