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 lately have some time, I had been browsing on the internet the other day. In need of new, fascinating thoughts, inspirational recipes that I’ve never used before, to amaze my family with. Searching for a while but could not come across lots of interesting things. Right before I thought to give up on it, I came upon this delicious and simple dessert by chance over Suncakemom. It seemed so mouth-watering on its photos, that called for prompt actions.

It absolutely was not so difficult to imagine how it’s created, its taste and just how much my husband is going to enjoy it. Actually, it is extremely simple to keep happy him in terms of treats. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the webpage and simply used the precise instuctions that had been coupled with great shots of the process. It really makes life faster and easier. I could imagine that it’s a slight effort to shoot photos in the middle of cooking in the kitchen as you ordinarily have gross hands so that i really appreciate the commitment she devote for making this post and recipe easily implemented.

That being said I’m inspired to present my very own recipes in the same way. Appreciate your the thought.

I had been tweaking the main recipe to make it for the taste of my family. I must mention it had been a great outcome. They prized the taste, the consistency and loved having a treat like this in the midst of a busy week. They basically demanded more, a lot more. So the next time I am not going to commit the same miscalculation. I’m gonna double the quantity .

The chicken Provencale originally is from SunCakeMom

Advanced

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