Chicken Provencal - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Chicken Provencal - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Chicken Provencal

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Chicken Provencal

Simple Tasty version

When I see the word Provence associated with food, my taste buds always get excited. Perhaps I’m biased as I was born there, but the food from Provence has always been my go to preference. Influenced by the Mediterranean, Provencal cuisine is often closer to Italian than the French Parisienne style. Maybe that’s why I mainly cook Italian meals. When I think of Provence, garlic, olives, herbs and tomato comes to mind. Everyone’s heard of “Herbes de Provence” which is made up of rosemary, thyme, oregano and sometimes a little basil, fennel or sage.

Traditionally a whole chicken was used and broken down, and together cooked for well over an hour. Sometimes bell peppers and shallots were also used.

This chicken Provençal recipe is a lot simpler, faster and uses basic ingredients that are easy to get. The result in the flavour is still amazing. The butter at the end just brings it to a whole new creamier level.

You will need a good homemade chicken stock for that amazingness, but if you don’t, use what you have, it will still be delicious. If you prefer chicken thighs, then that is fine too, just cook them slow and a little longer. Enjoy Chicken Provençal.

Ingredients

4 chicken breasts (removed from fridge 20 minutes)
2tbsp Olive oil
2 tbsp butter
½ tsp dried thyme
Salt and pepper
For the Sauce
2 garlic cloves
4 anchovy fillets
½ cup dry white wine
1 cup chicken stock
1 cup tomato puree
20 black olives
1 handful fresh parsley leaves
2 tbsp butter
Salt and pepper

Steps

Step 1
Cut the chicken breasts in half, try to cut the thick end a little smaller so they even out in weight. Sprinkle with thyme, salt and pepper. Roll on your bench for even coating.
Step 2
Chop the parsley, set aside. Pit and slice the black olives into strips (Julienne) set aside.
Step 3
Place a frying pan on medium heat with 2 tbsp butter and 2 tbsp olive oil. Sauté the chicken until golden brown, approx. 3-4 minutes then flip over. Cook another 3-4 minutes, once nicely caramelised, set chicken aside in warm place.
Step 4
In the same pan, return to medium heat, add the sliced garlic and anchovies. Cook 30 seconds then deglaze the pan with white wine, simmer until almost dry. Add the chicken stock, the tomato puree, sliced olives and mix well. Taste and check for seasoning, (olives and anchovies are very salty) add salt if required, then pepper. Add the chopped parsley and 2 tbsp of butter, melt and mix well into the sauce. Return the cooked chicken (with its juices) to the pan and reheat in the sauce 30 seconds as you baste each piece. Serve immediately.

Recipe tags: Chicken Provençal, poulet provencale

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