French, Poultry

Chicken Provençal

Chicken Provençal

Serve this classic Southern French dish with a crusty baguette.

  • 1 tablespoon grapeseed oil
  • 1 small sweet onion (or 1/2 large sweet onion), chopped
  • 1 tablespoon Herbes de Provence (you can substitute with 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1/2 teaspoon fennel seeds)
  • 1 red and 1 yellow bell pepper, sliced julliene
  • 3 garlic cloves, minced
  • 1 pound chicken thighs
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons tomato paste
  • 3/4 cup water
  • 4 tomatoes, peeled and sliced
  • 6 green pitted olives, sliced into quarters
  • A french baguette with butter for serving
  1. Heat oil in a large skillet to medium-high. Saute onions for 2 minutes. Add the Herbes de Provence and bell peppers and saute for 2 minutes. Add garlic and saute for 3 minutes until the garlic begins to brown.
  2. Season chicken with salt and pepper.
  3. Push the bell pepper onion mixture to the edge of skillet and add chicken to skillet. Cook chicken 5-6 minutes on each side until cooked through.
  4. Remove chicken to a plate and cut chicken into smaller pieces (quartered or thereabouts)
  5. In the same skillet add tomato paste and cook over medium heat 2 minutes mixing it in with the bell peppers and stirring constantly. Add water, and simmer 2-3 minutes until sauce begins to thicken.
  6. Add the tomatoes, olives and chicken and simmer until heated through.

Serve with warmed buttered sliced baguette.

Adapted from The Pampered Chef

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Discussion

5 thoughts on “Chicken Provençal

  1. Thanks for stopping by and liking the red bean paste pancake recipe post! I love French dishes!!!

    Posted by createengwp | November 8, 2012, 10:00 am
  2. Your dish brings back memories of my visit to Provence last year…very much like what you would find on a menu there.

    Posted by Karen | November 7, 2012, 3:55 am
  3. Looks scrumptious & thank you for including info on substitutes for Herbes de Provene. I’ve seen that before but never really knew what it included. See all the things I’ve learned!

    Posted by dianeskitchentable | November 6, 2012, 12:44 pm
    • Thank you! I only just discovered Herbes de Provence when I saw a special on organic herbs, buy 2 get 1 free. Herbes de Provence also has marjoram, parsley, lavender and tarragon. But the top 2 herbs are basil and fennel. I finally used it on this recipe and it was a wonderful dish.

      Posted by Unwind Cooking | CA Realtor | November 6, 2012, 1:14 pm
      • I’m going to have to keep my eyes open for the herbes de Provence. My daughter brought me a recipe book from Italy & they use that in a number of them. Of course they also have a lot of recipes for pigeon but I think I might substitute chicken for that.

        Posted by dianeskitchentable | November 7, 2012, 8:02 am

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