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 currently have a little time, I was looking on the internet a few days ago. On the lookout for fresh, exciting tips, inspiring meals that I have never tasted before, to astonish my loved ones with. Looking for a while unfortunately could not find lots of interesting things. Right before I wanted to give up on it, I discovered this delicious and easy treat simply by luck over Suncakemom. The dessert seemed so fabulous on its image, that required instant actions.
It absolutely was not so difficult to imagine the way it’s made, how it tastes and just how much my husband will love it. Mind you, it is extremely simple to impress the guy when it comes to cakes. Anyhow, I got into the page and then used the simple instuctions that were combined with impressive images of the operation. It just makes life less difficult. I could imagine that it is a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen because you ordinarily have gross hands so I pretty appreciate the time and energy she placed in for making this blogpost and recipe easily followed.
With that in mind I am encouraged to present my own recipe similarly. Many thanks for the thought.
I had been fine tuning the original mixture to make it for the taste of my family. I’ve got to tell you it had been a terrific success. They prized the flavor, the overall look and loved getting a sweet like this in the midst of a hectic workweek. They ultimately asked for lots more, more and more. Thus next time I am not going to commit the same mistake. I am gonna double the amount to get them happy.
This Chicken Provencale Recipe was provided to us by SunCakeMom
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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
