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