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
Chicken À La Provence
Chicken À La Provence

Instructions

  1. 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.
  2. The dish must then be gently stewed and seasoned for about 30 to 40 minutes. Garnish with lemon wedges and olives.
  3. The garlic cloves can also be eaten expressed on toasted baguette.
  4. 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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