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 a little time, I was surfing on the internet yesterday. Attempting to find new, exciting tips, inspiring meals that I’ve never tasted before, to amaze my family with. Searching for a long time yet could not come across too many interesting stuff. Right before I thought to give up on it, I came across this delicious and easy dessert simply by chance. The dessert looked so mouth-watering on its snapshot, it required prompt actions.
It absolutely was not so difficult to imagine the way it’s made, its taste and how much my husband is going to enjoy it. Actually, it is extremely simple to please the guy in terms of desserts. Anyhow, I visited the website: Suncakemom and used the simple instuctions that had been coupled with nice shots of the operation. It just makes life quite easy. I could suppose it’s a bit of a effort to shoot photographs in the midst of baking in the kitchen because you will often have gross hands and so i highly appreciate the effort and time she devote to build this blogpost .
Having said that I’m encouraged presenting my personal recipe in the same way. Appreciate your the thought.
I had been tweaking the original recipe to make it for the taste of my loved ones. I must mention it had been an incredible success. They enjoyed the flavour, the thickness and enjoyed getting a sweet such as this in the midst of a lively week. They basically asked for more, a lot more. Thus the next time I am not going to commit the same miscalculation. I am likely to twin the quantity to keep them delighted.
There are more Chicken Provencale at SunCakeMom
Prepare the herbs and vegetables necessary for the dish. Use as many fresh herbs as possible for best flavor and substitute with dried ones if necessary.
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.
If we used an oven proof dish then place the lid on an put the whole thing into the 400°F / 200°C preheated oven for about half an hour. If we haven’t started out with an oven proof dish, just poor the whole thing over into one, it will be just as good.