Reference to Cooking 5-Star Herbes De Provence Chicken

Hoping to eat Herbes De Provence Chicken a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site gonna help you with useful procedures on producing a Herbes De Provence Chicken like a famous chef made.

We hope you got benefit from reading it, now let's go back to herbes de provence chicken recipe. To make herbes de provence chicken you need 17 ingredients and 8 steps. Here is how you do it.

To cook an extraordinary Herbes De Provence Chicken, here are the materials needed:

1. Prepare 2 of boneless, skinless chicken breasts.
2. Get 2 tbsp of herbes de provence.
3. You need 1 tbsp of onion powder.
4. Prepare 1 tbsp of garlic powder.
5. Provide 1 tsp of ground white pepper.
6. Prepare 2 of shallots; large half moons.
7. Take 12 of stalks asparagus; trimmed and cut in half.
8. You need 1 cup of red wine.
9. Get 1 of roasted green bell pepper; large dice.
10. Use 1 of roasted red bell pepper; large dice.
11. Get 1 of roasted yellow bell pepper; large dice.
12. Get 3 clove of garlic; minced.
13. Get 2 of handfuls arugala.
14. Prepare 1/2 cup of chicken stock.
15. Prepare 1 stick of butter.
16. Prepare 1 of olive oil; as needed.
17. You need 1 pinch of salt.

After preparing the components, now you are good to make your 5-star Herbes De Provence Chicken by following the procedures on this section:

1. Marinate chicken in half the wine for 4-48 hours..
2. Dry chicken. Toss with enough oil to cover. Season. Save a bit of each spice to season the veggies. Heat oil in a large cast iron pan or saute pan. Sear each side of the chicken. Remove from pan..
3. Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated..
4. Add butter and melt slowly. Add shallots, asparagus, peppers, and garlic. Season with remaining spices and a pinch of salt. Toss. Saute one minute. Add stock and bring to a simmer..
5. Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°..
6. Remove chicken from pan and let rest on cutting board a few moments before slicing..
7. Add arugala and toss quickly. Pan will be hot..
8. Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin.

Recipe : Herbes De Provence Chicken

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