Are traditions define us or is it the other way around? Let’s discover traditional flavors of France by making a Chicken provencal!
As I most recently have some time, I had been searching on the web the other day. On the lookout for new, intriguing thoughts, inspiring meals that I have never used before, to impress my family with. Looking for quite some time unfortunately could not discover lots of interesting stuff. Just before I thought to give up on it, I ran across this delightful and simple treat simply by chance over Suncakemom. The dessert looked so delightful on its snapshot, that called for quick action.
It was easy to imagine just how it is made, how it tastes and how much boyfriend might like it. Mind you, it is very simple to keep happy the man when it comes to treats. Yes, I am a blessed one. Or possibly he is.Anyhow, I got into the blog and followed the precise instuctions that had been combined with superb pics of the process. It just makes life much easier. I can suppose it is a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen as you may most often have gross hands so I seriously appreciate the commitment she placed in to make this post and recipe conveniently followed.
Having said that I am inspired presenting my own, personal formulas in a similar fashion. Many thanks the idea.
I was fine tuning the main recipe create it for the taste of my family. I can mention that it was a terrific outcome. They prized the flavour, the thickness and enjoyed having a treat like this in the midst of a stressful workweek. They quite simply wanted lots more, many more. Hence next time I’m not going to make the same mistake. I am going to twin the volume to make them pleased.
Chicken Provencale was first baked by SunCakeMom
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.