Herbes de Provence Infused Chicken with Fennel served with Roasted Purple Potatoes
The photo doesn’t do this recipe justice!!!
This recipe gets a two-thumbs up for yummy. It is easy to prepare, but fancy enough for guests or a holiday meal.
Time to prepare: 10 minutes (but if you can marinade the chicken overnight, even better)
Cooking time: 20 minutes
Needed for this recipe:
Sunshine Coast Olive Oil Co. Herb De Provence Infused Olive Oil*
Sunshine Coast Olive Oil Co. Spanish Rosemary Salt
*this recipe also works well with our Rosemary or Wild Mushroom and Sage Oils.
Ingredients:
3 Tablespoons Sunshine Coast Olive Oil Co. Herb De Provence Infused Olive Oil
½ teaspoon Sunshine Coast Olive Oil Co. Spanish Rosemary Salt
2 chicken breasts
1 fennel bulb* sliced thinly
1 red pepper sliced into thin strips
1 small zucchini, sliced into thin strips
fresh ground pepper
2 cloves garlic, crushed or rubbed through a zester
½ – ¾ cup chicken stock
Recipe:
If you can marinade the chicken overnight in 1 Tablespoon of Herbes de Provence Oil, do that first.
Heat 1 Tablespoon of Herbes de Provence Olive Oil and the Rosemary Salt in a sauté pan that you can place a lid on. I like to use a real cast iron pan for this recipe as it browns everything evenly.
Add the fennel, sautéing for about 6 minutes until it starts to soften. It can brown a bit at this stage, but you’ll be cooking it longer so don’t let it brown too much yet.
Add the pepper and sauté another two minutes. Then add the zucchini and sauté 1 minute.
Remove the vegetables from the pan. Add the remaining Herbes de Provence Oil. Heat the pan to medium. Season the chicken with fresh ground pepper. Add the chicken to the pan and sear each side approximately 2 minutes, until golden brown. Add the garlic to the pan, and swish it around for about 30 seconds, allowing it cook but not to burn.
Take the fennel and vegetables that have been set aside, and add them to the pan.
Add the chicken stock to the pan and bring everything to a boil.
Once the liquid has boiled, turn the heat down to low. Let the chicken simmer about 4-6 minutes, until the chicken has cooked through. If your stock is still a bit thin, take the lid off, and let the liquid reduce until it naturally thickens.
Serve the chicken by pulling it out of the pan with a slotted spoon. Place it on a plate, and then layer the vegetables on top. Reduce the stock/sauce further if needed, then drizzle it over top.
*to prepare a fennel bulb, cut of the stalks and peel the outer tough bits off. Lop off the bottom of the bulb. Stand the bulb upright and slice. Prepare for food heaven.
Herbes de Provence Olive Oil recipes, Herbs de Provence Olive Oil Recipes
