Chicken & Herbes de Provence

I first came across herbes de Provence when I was visiting Frankfurt on my way back from Paris.   A friend had asked me to buy her a small container of this heavenly smelling spice and I had forgotten, but luckily found it right on a supermarket shelf in Frankfurt – and that’s actually when the request hit me!!

I find the delicate taste and aroma of this herb quite refreshing and amazing in a sense that it transforms your usual dish into a quite novel one.   Here is how I used it with fried/oven-baked chicken.

Ingredients (for 4): one fresh chicken consisting of 2 breast’s filet, and 2 legs, cut, washed and dried. Olive oil, 3 tbsp. Onion, 1 large, thinly sliced. Saffron, ¼ of teaspoon.  Fresh lime juice, 1 tbsp.  Herbes de Provence, ½ teaspoon.  Bell peppers, few slices. Salt and pepper, to taste.

Method:  Marinate chicken pieces in onions, salt, pepper, lime juice and 1 tbsp. olive oil over night in the fridge.  Heat 2 tbsp. olive oil in a deep frying pan, and over high heat, briefly fry chicken breasts along with its juice and onions. Cover and simmer until it is tender enough. Transfer to an oven-safe dish, add few slices of bell pepper and sprinkle with herbes de Provence. Cover with an aluminum foil and bake in oven for 5 minutes just so the aroma is released.



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