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 was searching on the internet a few days ago. In need of new, exciting thoughts, inspiring dishes that We have never tested before, to delight my family with. Searching for a long time unfortunately couldn’t discover too many interesting stuff. Right before I thought to give up on it, I discovered this delightful and easy treat simply by luck on Suncakemom. It seemed so delicious on its image, that called for urgent actions.
It absolutely was not so difficult to imagine how it is made, how it tastes and how much boyfriend will probably love it. Mind you, it is extremely simple to delight him in terms of treats. Anyway, I visited the site and then followed the detailed instuctions that were combined with great pictures of the task. It really makes life rather easy. I can suppose it is a bit of a effort to shoot pics in the middle of baking in the kitchen because you will often have sticky hands thus i seriously appreciate the effort and time she devote for making this post and recipe conveniently followed.
With that said I’m encouraged to present my very own dishes in the same way. Many thanks for the concept.
I had been fine tuning the initial mixture create it for the taste of my family. I’ve got to say it was an incredible outcome. They enjoyed the flavor, the overall look and loved getting a delicacy like this in the midst of a hectic week. They ultimately requested lots more, many more. Thus the next time I am not going to make the same miscalculation. I’m gonna multiply the quantity to get them pleased.
Chicken Provencale is from 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.