Chicken Provencal

Quick, easy traditional French recipe  from scratch to serving in  45 minutes. Recipe by courtesy of Master Chef Robert Rayney.

Master Chef Robert Rayney in contemplation
Master Chef Robert Rayney in contemplation

What are the herbs in  ‘herbes de Provence?’

This traditional blend of aromatic herbs flourishes in the hills of Southern France. Used by the handful when fresh.  Great addition to any dish from the Mediterranean region.

  • 4 t thyme
  • 4 t marjoram
  • 4 bay leaves
  • tarrogon
  • 11/2 teaspoons summer savory
  • 1/4 t rosemary
  • 1/4 t mint
  • 1/8 t fennel seeds
  • 1/8 t sage
  • pinch of lavender flowers (optional)
  • orange zest (sometimes included)

Mix all these dry herbs together and store in glass sealed jar till use.

Advise from Rob: ” Ideally try to use fresh herbs. Sometimes dry herbs give a dusty taste to things”.

What is a bouquet garni?

A bouquet Garni is a bunch of herbs tied together with string and mainly used to prepare stock , stews and sauces.
A bouquet Garni is a bunch of herbs tied together with string and mainly used to prepare stock , stews and sauces.

Tie together in a bunch with string for easy removal.

Ingredients:

8 chicken breasts or alternatively use a whole chicken (the breast and leg meat will compliment the dish)

1 T olive oil

1 onion, chopped

3 cloves of garlic, crushed

11/2 cup plum tomatoes, seeded and diced(approx 3 cups)

1/3 cup dry white wine

1/3 cup Nicoise

4 anchovy minced

Sauce in the making with rich colour
Sauce in the making with rich colour

20g herbes de Provence fresh or 10grams if dried

3/4 t salt and 3/4 t freshly ground pepper

bouquet garnet

Method:

  1. griddle or roast  chicken
  2. in new pot  heat oil,  add onion and garlic, cook, do not burn.
  3. add wine simmer on low  for 2 minutes
  4. add all remaining ingredients and simmer on low till sauce consistancy
  5. cover chicken  with the hot sauce, serve immediately
  6.  serve with green salad and new potatoes
Chicken Provencal ready to be covered with hot sauce before serving
Chicken Provencal ready to be covered with hot sauce before serving

History:

According to great writers on Provencal cuisine  there are three foundation : olive oil, garlic and aromatic herbs. Jean – Noel Escudier wrote: “The king of Provence is the olive tree,  there is not good cuisine without good olive oil and there is no Provencal cuisine without garlic. ” During the middle ages cabbage was the major source of food for the masses of the Provencal region.

“Serve this sauce with a beautiful organic cabbage of ant variety. If using a red cabbage braisewith red wine qnd olive oil.” Rob Rayney

 

‘delicieux repas de famille’   –   delicious family meal