It’s harvest time in the garden and the inspiration for this exquisite dish. Provence is a region of southeastern France on the Mediterranean adjacent to Italy. It is part of the administrative région of Provence-Alpes-Côte d’Azur. It is known as the garden of France because fresh vegetables and seafood are in abundance there. Provençal style is characterized by the use of key ingredients like tomatoes, olive oil, garlic, Brussels sprouts, mushrooms, and anchovies. The dish I created here includes chicken thighs but this dish shines as a vegetable side dish or main course as well.
Low fat, gluten-free and high in fiber and antioxidants.
PRINT Chicken Provençal from MS Word
Yield: 4 servings
4 boneless, skinless chicken thighs
½ eggplant medium diced
5 Crimini mushrooms sliced
2 small carrots cut lengthwise then sliced
6 Brussels sprouts quartered
15 green beans chopped
½ large yellow onion
3 large ripe tomatoes medium diced
4 cloves of garlic
1 – 2 oz. can anchovies chopped
2 tablespoon extra virgin olive oil
1 tablespoon capers
1 tablespoon fresh tarragon chopped or 2 teaspoons dry
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon French thyme
Butterfly chicken breasts salt and pepper to taste and set aside. Place prepared onions, garlic, tomatoes, green beans, mushrooms, eggplant, carrots, Brussels sprouts, anchovies, capers and spices in a bowl. Heat a large sauté pan or cast iron skillet with EVOO, add the contents of the bowl and sauté stirring frequently for 8 minutes. Sprinkle cornstarch
and cook another minute. Ladle some of the vegetable mixture into the bottom of a casserole pan, add chicken and cover with the remaining veggies. Bake in a 350 degree
oven for about 20 minutes or when chicken has reached 155 degrees.
c. 2010 Aron David Bradley