Chicken Provencale

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 lately have some time, I had been looking on the internet last week. In search of new, challenging thoughts, inspirational meals that I’ve never tested before, to treat my loved ones with. Hunting for quite some time but could not discover lots of interesting things. Just before I wanted to give up on it, I came across this delicious and easy dessert simply by chance over Suncakemom. It looked so scrumptious on its photos, it called for prompt action.

It was simple enough to imagine the way it’s created, its taste and just how much my hubby is going to enjoy it. Mind you, it is very simple to delight him when it comes to cakes. Anyway, I visited the blog and followed the comprehensive instuctions which were combined with great photographs of the procedure. It just makes life rather easy. I could imagine that it is a slight hassle to take pics in the middle of baking in the kitchen as you will often have sticky hands so I highly appreciate the commitment she placed in to make this blogpost and recipe conveniently followed.

With that in mind I’m inspired presenting my very own recipe similarly. Thanks for the concept.

I was fine tuning the main recipe create it for the taste of my family. I must mention it absolutely was an awesome outcome. They enjoyed the flavor, the consistency and loved getting a sweet such as this in the midst of a lively workweek. They basically asked for lots more, many more. Hence the next occasion I am not going to commit the same mistake. I am likely to multiply the quantity to keep them pleased.

Chicken Provencale was first baked by SunCakeMom


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