Best Idea to Serving 5-Star Herbes De Provence Chicken

Hoping to dine Herbes De Provence Chicken a top restaurant's, but for some reasons are not able to go to restaurants. This site is going to guide you with useful procedures on preparing a Herbes De Provence Chicken like a famous chef made.

We hope you got insight from reading it, now let's go back to herbes de provence chicken recipe. To cook herbes de provence chicken you need 17 ingredients and 8 steps. Here is how you cook that.

To make an unforgettable Herbes De Provence Chicken, below are the materials needed:

1. Prepare 2 of boneless, skinless chicken breasts.
2. Take 2 tbsp of herbes de provence.
3. Take 1 tbsp of onion powder.
4. You need 1 tbsp of garlic powder.
5. You need 1 tsp of ground white pepper.
6. Prepare 2 of shallots; large half moons.
7. Prepare 12 of stalks asparagus; trimmed and cut in half.
8. Take 1 cup of red wine.
9. Take 1 of roasted green bell pepper; large dice.
10. Take 1 of roasted red bell pepper; large dice.
11. Prepare 1 of roasted yellow bell pepper; large dice.
12. Get 3 clove of garlic; minced.
13. Take 2 of handfuls arugala.
14. Take 1/2 cup of chicken stock.
15. Get 1 stick of butter.
16. Prepare 1 of olive oil; as needed.
17. Get 1 pinch of salt.

After preparing the materials, now you are good to cook your 5-star Herbes De Provence Chicken by following the instructions below:

1. Marinate chicken in half the wine for 4-48 hours..
2. 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..
3. Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated..
4. 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..
5. Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°..
6. Remove chicken from pan and let rest on cutting board a few moments before slicing..
7. Add arugala and toss quickly. Pan will be hot..
8. Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin.

Recipe : Herbes De Provence Chicken

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