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Ingredients
| chicken breasts: 4 breasts |
| Kosher salt: 1 Tbl |
| cayenne pepper: 2 tsp |
| herbes de provence: 2 tsp |
| garlic: 1 head (peeled) |
| red bell pepper: 1 pepper (diced) |
| carrots: 1 (diced) |
| parsley: 6 |
| chicken stock: 1/2 cup |
| red wine vinegar: 1 cup |
| canned tomato paste: 1 Tbl |
| parsley (to garnish) |
Provencal Braised Chicken
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- Preheat oven to 375°F.
- Season chicken generously with salt, cayenne and herbs de Provence.
- Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
- Tuck in the parsley sprigs and pour on stock to almost cover chicken.
- Cover the skillet and braise in the oven until chicken is just cooked through.
- Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
- Remove the chicken from the skillet and set aside.
- Place the skillet on the stove and simmer until vegetables are very soft.
- Remove the parsley and puree the skillet's contents in a blender. (I used an immersion blender).
- Return sauce to skillet.
- Add the reduced vinegar and tomato paste to the sauce.
- Return the chicken to the pan to reheat gently.
- Serve on a platter with chopped parsley, if desired.