Chicken À La Provence
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 skin and bone chicken breasts
- 2 medium onion (s), (cut across eighths)
- 2 medium potato (s), (cut across eighths)
- 1 red pepper (s) (cut into bite-sized pieces)
- 1 bell pepper (s), yellow (cut into bite-sized pieces)
- 1 small zucchini
- 1 bulb garlic (cut into cloves, but only remove the loose skin
- 3 tablespoon olive oil
- herbs Provence
- Thyme, fresh
- 1 glass white wine, dry
- rosemary
- salt and pepper
- Lemon (s) - slices
- Olives, black
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large heavy pan (with a lid). Sear the salted and divided chicken breasts skin-side down, then turn them over and fry the onions and potatoes lightly, now the pepper pieces and finally the zucchinis. Salt and pepper the whole thing, add about a level teaspoon of herbs from Provence and the fresh herbs, deglaze with the wine and cover with a tightly fitting lid.
- The dish must then be gently stewed and seasoned for about 30 to 40 minutes. Garnish with lemon wedges and olives.
- The garlic cloves can also be eaten expressed on toasted baguette.
- There are no limits to the imagination when it comes to the selection of vegetables (mushrooms, aubergines, cocktail tomatoes, ). If you like it: at the end serve with a spoonful of sour cream on the plate or prepare a sauce made of yoghurt, some fresh garlic crushed in salt and a pinch of cumin.
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