Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, herbes de provence chicken. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Herbes De Provence Chicken is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Herbes De Provence Chicken is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook herbes de provence chicken using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Herbes De Provence Chicken:
- Take 2 boneless, skinless chicken breasts
- Prepare 2 tbsp herbes de provence
- Make ready 1 tbsp onion powder
- Get 1 tbsp garlic powder
- Take 1 tsp ground white pepper
- Make ready 2 shallots; large half moons
- Take 12 stalks asparagus; trimmed and cut in half
- Take 1 cup red wine
- Take 1 roasted green bell pepper; large dice
- Prepare 1 roasted red bell pepper; large dice
- Get 1 roasted yellow bell pepper; large dice
- Prepare 3 clove garlic; minced
- Get 2 handfuls arugala
- Prepare 1/2 cup chicken stock
- Make ready 1 stick butter
- Take 1 olive oil; as needed
- Make ready 1 pinch salt
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
So that’s going to wrap it up with this special food herbes de provence chicken recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
