Photography by James Tse
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish November 2004
GO VEGETARIAN!
Substitute the chicken with Japanese eggplant and the stock with vegetable broth.5-MINUTE SIDE
Place 1 cup of instant couscous in a bowl. Add just enough boiling water to cover it. Seal with plastic wrap & let stand for 5 minutes. Serve.
French | Sauté | Tomatoes | Main Dish | All categories...
food
Chicken Provençal
Pull up to the table for some old-world flavour in new-world record time. This French-style comfort food tastes great on couscous, polenta or egg noodles, or with steamed vegetables and a salad.
Ingredients (Serves 4)
| 2 | tbsp vegetable oil |
| 4 | skinless, boneless chicken breasts (6-oz each) |
| 2 | shallots, finely chopped |
| 3 | garlic cloves, minced |
| 1/2 | cup chicken stock |
| 1/4 | cup white wine |
| 1 | 14-oz can chopped plum tomatoes |
| 1/2 | cup chopped pitted black olives |
| 2 | tbsp capers |
| 1/4 | cup chopped fresh parsley |
| 1/4 | cup chopped fresh basil |
| 4 | cups couscous |
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add chicken and sear on both sides until well browned.
- Remove chicken from pan and set aside.
- Reduce heat and add another tablespoon of oil to pan. Add shallots and garlic, and sauté for approximately 2 minutes. Add chicken stock, white wine and plum tomatoes and simmer until mixture thickens slightly, approximately 5 minutes.
- Return chicken to pan and simmer until cooked through, about 5 minutes. Remove chicken from skillet and set aside on platter. Stir black olives, capers and parsley into tomato sauce.
- Spoon sauce over chicken and garnish with basil.
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Julie from Belleville writes:
This was SO good! Really worth using good olives (not canned ones). I added chopped red pepper and a can of white kidney beans (rinsed & drained) so I didn't need to make a vegetable side dish. I will certainly make this again.
—posted January 7, 2007 at 9:33 p.m.
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