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.
Photography by James Tse
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin