Chicken Provencal
Posted at: 09/28/2009 7:46 AM
| Updated at: 09/28/2009 8:39 AM
This recipe reminds me of my travels in France. Use bone in chicken thighs and de-bone them yourself to make a tasty chicken stock for the recipe. If you don’t have walnut oil, Olive oil will substitute nicely.
Ingredients:
Serves 4-6
2 pounds boneless chicken thighs
½ cup lemon juice
1 teaspoon dry red pepper flakes
2-3 Tablespoons Walnut Oil
1 teaspoon Herbs de Provence
½ cup black Nicoise or oil cured olives
½ cup roasted red peppers
2 cups chicken stock
¼ cup chopped Fresh Basil, Oregano and Thyme
Instructions:
Marinate Chicken Thighs in lemon juice and dry red pepper flakes for 30 minutes up to 2 hours. In a large skillet heat walnut oil and sauté chicken until browned about 5 minutes on each side. Add Herbs de Provence, olives, red peppers and chicken stock, simmer and reduce until cooked to half. Add chopped fresh herbs right before serving.
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