Herbes De Provence Chicken
Herbes De Provence Chicken

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, herbes de provence chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Herbes De Provence Chicken is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Herbes De Provence Chicken is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook herbes de provence chicken using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Herbes De Provence Chicken:
  1. Get 2 boneless, skinless chicken breasts
  2. Take 2 tbsp herbes de provence
  3. Take 1 tbsp onion powder
  4. Get 1 tbsp garlic powder
  5. Get 1 tsp ground white pepper
  6. Make ready 2 shallots; large half moons
  7. Prepare 12 stalks asparagus; trimmed and cut in half
  8. Take 1 cup red wine
  9. Get 1 roasted green bell pepper; large dice
  10. Get 1 roasted red bell pepper; large dice
  11. Take 1 roasted yellow bell pepper; large dice
  12. Make ready 3 clove garlic; minced
  13. Prepare 2 handfuls arugala
  14. Get 1/2 cup chicken stock
  15. Take 1 stick butter
  16. Take 1 olive oil; as needed
  17. Take 1 pinch salt
Instructions to make Herbes De Provence Chicken:
  1. Marinate chicken in half the wine for 4-48 hours.
  2. 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.
  3. Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated.
  4. 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.
  5. Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°.
  6. Remove chicken from pan and let rest on cutting board a few moments before slicing.
  7. Add arugala and toss quickly. Pan will be hot.
  8. Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin

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