And A Life In Between

Provençale inspired chicken breasts with roasted tomatoes


Provence_Roussillon
A view over the countryside from Roussillon
Driving in Provence, France
Hubby has his eyes on the road!

Our first trip to Provence was in 2015.  What an adventure it was!  We hired a little car and drove to the villages close to Avignon.  Driving on the right-hand side of the road was quite nerve wrecking, but hubby quickly got the hang of it. There were definitely a few hairy moments, like when we clearly misunderstood the GPS and found ourselves driving down this impossibly narrow little road, overgrown with bushes.  The bewildered, wide eyed stare of an elderly gentleman on his bicycle made us wonder if that road was even meant for a car!  We loved driving through the countryside, with the beautiful hilltop villages all around.  And we learnt to park like the French.  Which is anywhere where the car can fit, really!

Gordes, France
The town of Gordes, perched on a hilltop

But no one comes to Provence only for its beauty.  They most definitely come for the food too.  Think garlic, onions, tomatoes, olives, aubergines – think flavours of sunshine! And then there are the wonderfully aromatic “Herbes de Provence”.  It is typically a mixture of dried herbs which can include rosemary, oregano, marjoram and thyme.  It’s used in just about any dish; anything from meat to fish and even vegetables.  I just love the smell.  For me it’s the smell of Provence.  The tourist shops sells beautifully packaged little bags, but you have to shop carefully – if it just smells like dust, it probably is!  Of course, we did come home with a few bags… and a few grinders!  (It even inspired our own herb garden, so that we can grow and dry our own herbs, but that’s a story for another day!)

Herbes de Provence
Our stash of Herbes de Provence and the necessary grinder!
Fontvieille
A beautiful small town in Provence, Fontvieille

This dish is one of our favourite ways to celebrate the taste of Provence.  It is easy to make and the flavours really pack a punch; especially the combination of roasted tomatoes, olives and anchovies.  With the weekend coming up, it is a great little lunch to make in no time at all.  Go on, try it!

Provençale inspired chicken breasts with roasted tomatoes

(serves 2)

Ingredients:

For the chicken and marinade

2 chicken breasts

200ml olive oil

1 tbsp rosemary, chopped

1 tbsp thyme, chopped

6 basil leaves, chopped

2 garlic cloves, chopped

pinch of salt

pinch of ground black pepper

1 lemon, juice and zest only

For the roasted tomatoes

4 tomatoes, cut into quarters

2 garlic cloves, chopped

1 tsp thyme

75ml olive oil

pinch of salt

pinch of ground black pepper

1 tsp sugar

For the salad

10 basil leaves

1 tbsp capers

20g black olives, pitted

6 anchovies, chopped

100g rocket

10ml balsamic vinegar

Method:

  1. First, make the marinade.  Mix the olive oil, rosemary, thyme, basil, garlic, salt, pepper, lemon juice and lemon zest in a bowl.
  2. Pour about a quarter of the marinade into a separate jug.  This will be used to dress the salad at the end.
  3. Take the chicken breasts and wrap each one loosely in clingfilm.  Lightly smack each chicken breast so that it flattens slightly and are even.
  4. Rub the marinade all over the chicken.  Leave in the fridge to marinade for an hour.
  5. Pre-heat the oven to 160°C.
  6. Take the tomatoes and cut them into quarters.
  7. Mix the garlic, thyme, olive oil, salt, pepper and sugar together.  Cover the tomatoes thoroughly and place on a baking tray.
  8. Roast in the oven for 40 minutes at 160°C
  9. Heat a griddle pan and grill the chicken breasts on each side for 2 to 3 minutes, until slightly charred and cooked through.
  10. For the salad, mix the basil, capers, olives, anchovies and rocket with the marinade set aside earlier.
  11. To dish up, place the chicken on a plate, followed by the roasted tomatoes.  Top with the salad.
  12. Finish with a drizzle of balsamic vinegar around the plate.

Provencale inspired chicken breasts with roasted tomoatoes

February 2, 2017
: 2

By:

Ingredients
  • For the chicken and marinade
  • 2 chicken breasts
  • 200ml olive oil
  • 1 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 6 basil leaves, chopped
  • 2 garlic cloves, chopped
  • pinch of salt
  • pinch of ground black pepper
  • 1 lemon, juice and zest only
  • For the roasted tomatoes
  • 4 tomatoes, cut into quarters
  • 2 garlic cloves, chopped
  • 1 tsp thyme
  • 75ml olive oil
  • pinch of salt
  • pinch of ground black pepper
  • 1 tsp sugar
  • For the salad
  • 10 basil leaves
  • 1 tbsp capers
  • 20g black olives, pitted
  • 6 anchovies, chopped
  • 100g rocket
  • 10ml balsamic vinegar
Directions
  • Step 1 First, make the marinade. Mix the olive oil, rosemary, thyme, basil, garlic, salt, pepper, lemon juice and lemon zest in a bowl.
  • Step 2 Pour about a quarter of the marinade into a separate jug. This will be used to dress the salad at the end.
  • Step 3 Take the chicken breasts and wrap each one loosely in clingfilm. Lightly smack each chicken breast so that it flattens slightly and are even.
  • Step 4 Rub the marinade all over the chicken. Leave in the fridge to marinade for an hour.
  • Step 5 Pre-heat the oven to 160°C.
  • Step 6 Take the tomatoes and cut them into quarters.
  • Step 7 Mix the garlic, thyme, olive oil, salt, pepper and sugar together. Cover the tomatoes thoroughly and place on a baking tray.
  • Step 8 Roast in the oven for 40 minutes at 160°C
  • Step 9 Heat a griddle pan and grill the chicken breasts on each side for 2 to 3 minutes, until slightly charred and cooked through.
  • Step 10 For the salad, mix the basil, capers, olives, anchovies and rocket with the marinade set aside earlier.
  • Step 11 To dish up, place the chicken on a plate, followed by the roasted tomatoes. Top with the salad.
  • Step 12 Finish with a drizzle of balsamic vinegar around the plate.
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