Chicken Provencal
This Chicken Provencal recipe is quick, delicious chicken dish to transport you to France with the first bite!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 shallots (chopped)
- 4 clove garlic (minced)
- 1 tbsp fresh thyme (leaves only)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh flat leaf parsley (chopped)
- 1 tsp fennel seeds
- 1 cup white wine
- 4 tbsp olive oil
- 4-5 skinless boneless chicken breasts
- Salt
- 2 tbsp flour
- 1 cup chicken stock
- 6-8 cherry tomatoes (halved)
- 8 large green olives (pitted)
- Parsley for garnish
Instructions
- 1
In a large bowl combine chopped shallots and garlic, chopped herbs, fennel seeds, wine and half the olive oil, add chicken breasts and marinade for 2-3 hours in a refrigerator.
- 2
Take the chicken breasts out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside. Reserve the marinade.
- 3
Preheat the oven to 200C/400F
- 4
In a large and deep pan brown chicken breasts in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.
- 5
Add flour to the pan and stir it in with with the oil that was left in the pan from browning chicken, add 1/2 of the marinade and scrape the bottom of the pan with a spatula to release the brown bits, cook it on high until the sauce thickens, which should take about 2 minutes, reduce the heat to medium.
- 6
Add the rest of the marinade and stir, then add chicken stock, chicken breasts, halved cherry tomatoes and olives, bring to a boil and move it to the oven.
- 7
Finish it off in the oven uncovered for 25 minutes. The sauce should reduce by a third and will coat a spoon when tested for thickness.