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Composition of Herbes De Provence Chicken:
- Get 2 - boneless, skinless chicken breasts
- Need 2 tbsp - herbes de provence
- You need 1 tbsp of onion powder
- You need 1 tbsp of garlic powder
- Require 1 tsp - ground white pepper
- Prepare 2 for shallots; large half moons
- Need 12 - stalks asparagus; trimmed and cut in half
- Take 1 cup of red wine
- You need 1 roasted green bell pepper; large dice
- Provide 1 of roasted red bell pepper; large dice
- Get 1 roasted yellow bell pepper; large dice
- Require 3 clove for garlic; minced
- Prepare 2 - handfuls arugala
- Need 1/2 cup for chicken stock
- Need 1 stick of butter
- Get 1 olive oil; as needed
- Prepare 1 pinch salt
Herbes De Provence Chicken making:
- Marinate chicken in half the wine for 4-48 hours.
- 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.
- Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated.
- 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.
- Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°.
- Remove chicken from pan and let rest on cutting board a few moments before slicing.
- Add arugala and toss quickly. Pan will be hot.
- 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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