Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4
First bite and I was hooked! This quick and delicious Chicken Provencal will make you experience France in every nibble.
Ingredients
2 shallots chopped
1 tablespoon fresh thyme leaves only
1 tablespoon fresh rosemary chopped
1 tablespoon fresh flat-leaf parsley chopped
1 teaspoon fennel seeds
1 c/250 ml white wine
4 tablespoons olive oil
4 skinless boneless chicken breasts
salt
1 tablespoon flour
½ c/ 125 ml chicken stock
6-8 cherry tomatoes halved
8 large green olives pitted
parley for garnish
How to make Chicken Provencal
Step 1: Combine the chopped shallots, chopped herbs, fennel seeds, wine, and half the olive oil, add chicken breasts in a large bowl. Place in the fridge and marinate the chicken breasts for about 2 to 3 hours.
Step 2: Remove the chicken breasts from the marinade and brush off the herb and shallots. Season the breasts with salt and reserve the marinade.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 4: Cook the chicken breasts in a large and deep pan with 2 tbsp olive oil over medium heat for about 2 to 3 minutes on both sides until brown but not cooked through. Once done, transfer the cooked chicken breasts to a plate.
Step 5: In the same pan, whisk the flour with the remaining oil and add half of the marinade. Using a spatula, scrape the bottom of the pan to deglaze. Continue to cook on high for about 2 minutes to thicken the sauce. Adjust the heat to medium.
Step 6: Add the remaining marinade to the pan and stir before adding in the chicken stock, chicken breasts, halved cherry tomatoes, and olives. Bring the mixture to a boil and transfer to the oven.
Step 7: Bake uncovered for about 25 minutes.
Step 8: Once done, remove from the oven and sprinkle with chopped fresh parsley. Serve with rice or mashed potatoes. Enjoy!
Ingredients
- 2 shallots chopped
- 1 tablespoon fresh thyme leaves only
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 teaspoon fennel seeds
- 1 c/250 ml white wine
- 4 tablespoons olive oil
- 4 skinless boneless chicken breasts
- salt
- 1 tablespoon flour
- ½ c/ 125 ml chicken stock
- 6-8 cherry tomatoes halved
- 8 large green olives pitted
- parley for garnish
Instructions
Step 1: Combine the chopped shallots, chopped herbs, fennel seeds, wine, and half the olive oil, add chicken breasts in a large bowl. Place in the fridge and marinate the chicken breasts for about 2 to 3 hours.
Step 2: Remove the chicken breasts from the marinade and brush off the herb and shallots. Season the breasts with salt and reserve the marinade.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 4: Cook the chicken breasts in a large and deep pan with 2 tbsp olive oil over medium heat for about 2 to 3 minutes on both sides until brown but not cooked through. Once done, transfer the cooked chicken breasts to a plate.
Step 5: In the same pan, whisk the flour with the remaining oil and add half of the marinade. Using a spatula, scrape the bottom of the pan to deglaze. Continue to cook on high for about 2 minutes to thicken the sauce. Adjust the heat to medium.
Step 6: Add the remaining marinade to the pan and stir before adding in the chicken stock, chicken breasts, halved cherry tomatoes, and olives. Bring the mixture to a boil and transfer to the oven.
Step 7: Bake uncovered for about 25 minutes.
Step 8: Once done, remove from the oven and sprinkle with chopped fresh parsley. Serve with rice or mashed potatoes. Enjoy!
