Chicken Provencale Recipe
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 recently have a little time, I had been surfing on the web the other day. Trying to find fresh, exciting tips, inspiring meals that We have never tested before, to astonish my loved ones with. Hunting for a while but couldn’t come across any interesting things. Just before I thought to give up on it, I came across this tempting and easy dessert by chance. The dessert looked so scrumptious on its photos, that required prompt actions.
It had been not difficult to imagine how it’s made, how it tastes and just how much my husband will probably like it. Mind you, it is quite easy to delight him in terms of puddings. Anyhow, I got into the website: Suncakemom and followed the step-by-step instuctions that were accompanied by nice snap shots of the process. It really makes life much easier. I could suppose it’s a slight hassle to shoot photographs in the midst of baking in the kitchen because you most often have gross hands so that i genuinely appreciate the commitment she placed in to build this post .
Having said that I am encouraged presenting my own, personal recipes in a similar way. Many thanks for the thought.
I had been fine tuning the original mixture to make it for the taste of my family. I can mention it turned out an awesome outcome. They loved the flavour, the consistency and loved getting a delicacy such as this during a busy workweek. They ultimately asked for even more, more and more. Thus the next time I’m not going to commit the same miscalculation. I am likely to multiply the quantity to get them delighted.
This was made possible through SunCakeMom who provided the original Chicken Provencale Recipe.
Brine chicken in our favorite brine. Check out how to make brine and about brining schedules at Low Carb Condiments
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.
Place it into a 400°F / 200°C preheated oven for about half an hour