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Chicken Provençal – a Southeastern France dish with an aromatic tomato based sauce and olives.  Specifically I used: chicken, onions, garlic, thyme, oregano, anchovy fillet, cayenne pepper, tomato paste, all-purpose flour, Merlot* , chicken broth, tomatoes, bay leaves, lemon zest, niçoise olives**, parsley.

* suppose to use white wine, but I didn’t have any!
** substituted with Kalamata olives

Wow, that’s a lot of ingredients!  After making this dish I can now appreciate how complicated it must be for restaurants to serve this!

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Dutch oven in action — browning chicken and caramelizing onions!

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This is my first recipe using bay leaves and anchovy fillets!

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After an hour in the oven, it is time to defat the remaining liquid.

And here it is…<drum rolls>…get it?  lol! No pun intended, really.

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Hungry Cactus’ verdict: A-
The French are so lucky to have such a yummy cuisine!  The sauce and chicken are one — both their flavors pleasantly rich and full (props to the anchovies and spices).  Action item for next time: remake with dry white wine to see how well it compliments the tomato base.


Categories: food