Updated at: 09/28/2009 8:39 AM

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Chicken Provencal

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.