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 currently have a little time, I was searching on the internet yesterday. In search of new, intriguing thoughts, inspirational recipes that I have never tested before, to astonish my family with. Looking for a long time unfortunately could not come across lots of interesting stuff. Right before I wanted to give up on it, I found this scrumptious and simple treat by chance. The dessert seemed so delicious on its snapshot, that required instant action.
It absolutely was not difficult to imagine just how it is created, how it tastes and how much boyfriend will probably like it. Actually, it is extremely simple to keep happy the man when it comes to cakes. Anyway, I visited the page: Suncakemom and then followed the comprehensive instuctions that were coupled with superb shots of the procedure. It really makes life much easier. I can imagine that it is a slight effort to shoot photos in the midst of baking in the kitchen because you usually have sticky hands so that i genuinely appreciate the time and effort she placed in to make this post and recipe easily followed.
That being said I am inspired presenting my personal recipe similarly. Thanks for the thought.
I was fine tuning the original mixture to make it for the taste of my family. I’ve got to mention it had been a great outcome. They prized the flavor, the overall look and enjoyed getting a delicacy like this during a lively week. They quite simply demanded even more, more and more. So the next occasion I’m not going to make the same miscalculation. I am likely to twin the quantity .
Original Chicken Provencale Recipe is from suncakemom.
Advanced
Brine chicken in our favorite brine. Check out how to make brine and about brining schedules at Low Carb Condiments
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.
Place it into a 400°F / 200°C preheated oven for about half an hour