Prep Time: 15 mins | Cook Time: 25 mins | Marinading time: 2 hrs | Total Time: 40 mins | Servings: 4
This Chicken Provencal is a quick and easy delicious chicken dish that will bring France right to your home. Lush chicken smothered in a scrumptious, aromatic, and delicate sauce. Pair this up with rice, bread, or mashed potatoes for a simple yet filling meal that your entire family will love!
Ingredients
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4 skinless, boneless chicken breasts
2 shallots, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fennel seeds
1 tablespoon fresh flat-leaf parsley chopped
4 tablespoons olive oil
1 tablespoon fresh thyme, leaves only
½ c/125 ml chicken stock
1 tablespoon flour
1 c/250 ml white wine
6-8 cherry tomatoes, halved
Salt
Parsley for garnish
8 large green olives, pitted
How to make Chicken Provencal
Step 1: Place the chopped shallots, chopped herbs, fennel seeds, wine, and half the olive oil, add chicken breasts in a large bowl. Mix well and place in the fridge to marinate for 2 to 3 hours.
Step 2: After marinating, remove the chicken breasts from the marinade and brush the herbs and shallots off. Season the chicken breasts with salt and set them aside. Set the marinade aside.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 4: Cook the chicken breasts in a large pan with 2 tbsp olive oil for about 2 to 3 minutes over medium heat until all sides are golden but not completely cooked. To a plate, transfer the chicken breasts.
Step 5: To the pan, add the flour. Stir it with the oil that is left in the pan. Pour in half of the reserved marinade. Using a spatula, scrape the bottom of the pan. Cook for about 2 minutes over high until the sauce has thickened. Then, adjust the heat to medium.
Step 6: To the pan, add the remaining marinade. Stir and pour in the chicken stock. Add the chicken breasts along with 1/2 of the cherry tomatoes and olives. Bring everything to a boil and transfer the pan into the preheated oven.
Step 7: Bake for about 25 minutes, uncovered until the sauce has reduced by a third and thickened.
Step 8: Remove from the oven when done and serve right away garnished with some chopped fresh parsley. Enjoy with rice or mashed potatoes on the side.
Nutrition Facts:
Calories: 349 kcal | Carbohydrates: 8g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 307mg | Potassium: 623mg | Fiber: 1g | Sugar: 3g | Vitamin A: 374IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
Ingredients
- 4 skinless, boneless chicken breasts
- 2 shallots, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fennel seeds
- 1 tablespoon fresh flat-leaf parsley chopped
- 4 tablespoons olive oil
- 1 tablespoon fresh thyme, leaves only
- ½ c/125 ml chicken stock
- 1 tablespoon flour
- 1 c/250 ml white wine
- 6-8 cherry tomatoes, halved
- Salt
- Parsley for garnish
- 8 large green olives, pitted
Instructions
Step 1: Place the chopped shallots, chopped herbs, fennel seeds, wine, and half the olive oil, add chicken breasts in a large bowl. Mix well and place in the fridge to marinate for 2 to 3 hours.
Step 2: After marinating, remove the chicken breasts from the marinade and brush the herbs and shallots off. Season the chicken breasts with salt and set them aside. Set the marinade aside.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 4: Cook the chicken breasts in a large pan with 2 tbsp olive oil for about 2 to 3 minutes over medium heat until all sides are golden but not completely cooked. To a plate, transfer the chicken breasts.
Step 5: To the pan, add the flour. Stir it with the oil that is left in the pan. Pour in half of the reserved marinade. Using a spatula, scrape the bottom of the pan. Cook for about 2 minutes over high until the sauce has thickened. Then, adjust the heat to medium.
Step 6: To the pan, add the remaining marinade. Stir and pour in the chicken stock. Add the chicken breasts along with 1/2 of the cherry tomatoes and olives. Bring everything to a boil and transfer the pan into the preheated oven.
Step 7: Bake for about 25 minutes, uncovered until the sauce has reduced by a third and thickened.
Step 8: Remove from the oven when done and serve right away garnished with some chopped fresh parsley. Enjoy with rice or mashed potatoes on the side.
