Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, herbes de provence chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pat skin of chicken dry with paper towels, and remove any excess skin and fat pockets. Also remove any leftover guts and/or kidney's if needed. Place chicken skin-side down, with the flesh facing up.
Herbes De Provence Chicken is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Herbes De Provence Chicken is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook herbes de provence chicken using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Herbes De Provence Chicken:
- Make ready 2 boneless, skinless chicken breasts
- Get 2 tbsp herbes de provence
- Make ready 1 tbsp onion powder
- Take 1 tbsp garlic powder
- Get 1 tsp ground white pepper
- Take 2 shallots; large half moons
- Prepare 12 stalks asparagus; trimmed and cut in half
- Make ready 1 cup red wine
- Prepare 1 roasted green bell pepper; large dice
- Take 1 roasted red bell pepper; large dice
- Take 1 roasted yellow bell pepper; large dice
- Prepare 3 clove garlic; minced
- Take 2 handfuls arugala
- Get 1/2 cup chicken stock
- Make ready 1 stick butter
- Take 1 olive oil; as needed
- Get 1 pinch salt
The chicken is marinated, so be sure to leave time for the meat to soak in all the flavors! Herbs de Provence can be found as a spice blend or you can make your own (I like the ones that include. Set the chicken, breast-side down, on the rack, and season the top-side (now the backbone side) with the remaining Herbes de Provence, lavender and Aleppo pepper. Herbs de Provence Mushroom Toasts Raleys Bel Air Nob Hill Foods.
Instructions to make Herbes De Provence Chicken:
- Marinate chicken in half the wine for 4-48 hours.
- Dry chicken. Toss with enough oil to cover. Season. Save a bit of each spice to season the veggies. Heat oil in a large cast iron pan or saute pan. Sear each side of the chicken. Remove from pan.
- Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated.
- Add butter and melt slowly. Add shallots, asparagus, peppers, and garlic. Season with remaining spices and a pinch of salt. Toss. Saute one minute. Add stock and bring to a simmer.
- Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°.
- Remove chicken from pan and let rest on cutting board a few moments before slicing.
- Add arugala and toss quickly. Pan will be hot.
- Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin
Roasted Chicken with Herbes de Provence. Roast chicken and vegetables are perfectly seasoned with Herbes de Provence. You want the chicken to be cooked through with clear juices running if pricked with a fork. Season the chicken generously on both sides with salt and pepper, then rub on both sides with the herbes de Provence. This chicken dish is simple and quick to make, but don't under estimate its sophisticated and delicious flavor.
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