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Old 05-19-2017, 04:54 AM   #21
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I've never made this recipe with tomatoes. That sounds good, though. I'll have to try it.

I've used the recipe below from the New York Times on a couple of occasions, and it comes out wonderfully. Lots of garlic in their recipe, though. Which is okay with me, because I love garlic.

https://cooking.nytimes.com/recipes/...cken-provencal
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Old 05-19-2017, 05:12 AM   #22
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Steve,

Believe me, it is scrumptuous. Yes, I have read the recipe, on the NY Times Website.

If you refer to the Research Box, on the Gourmet Magazine website, and look at Chicken Provenšal, it is very similar to the NY Times recipe, also without tomatoes.

However, if you notice, my 2nd recipe (1st post), we only use a few red ripe tomatoes in the dish and of course, if you prefer more garlic, this is an enhancer.

Give it a shot, as it is really an amazing recipe ! I dredge the chicken in the herbs and spices and it is simply outstanding.

Provenšal means: Tomato, olives, garlic, Evoo, shallot or onion, fresh bell or similar peppers and anchovies ..

Thanks alot and have a wonderful weekend.
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Provenšal Chicken with Herbes De Maquis GOURMET MAGAZINE was published between 1941 - 2009 and during my university days, I had subscribed to it and had saved all the editions in storage for my 2 sons. NOTE: There are 2 recipes here, 1 from Gourmet Magazine and 1 which I have adopted from travelling through Provenše. Here is the recipe FOR 4 Written By: William Sertl. 1 pound boneless breasts of chicken 1/4 Cup Unbleached Flour 1 Flat Anchovy Fillet 1/2 Cup Dry French White Wine or similar 3/4 Cup Chicken Stock homemade or Chicken Broth 1 Teaspoon Minced Garlic 2 Tblsps. French style butter 10 pitted cured black olives sliced evenly lenghtwise 3 Teaspoons of Evoo - Provenšal if possible or Italian 1 Tablespoon Fresh shredded Basil .. Additional if you wish: Herbes De Maquis: Parsely, Basil, Mint, Rosemary, Thyme & Oregano. Tomatoes: 1 pound ( not in this recipe above ) NOW, I have altered the recipe a bit over the years and after having travelled extensively throughout the Provenšal Region while doing my Masters in France. Tomatoes are a key ingredient in Provenšal cuisine. My recipe is: 1 pound of fresh red ripened tomatoes shallots Brine cured black olives drained 4 large garlic cloves 3 tablsp. Evoo from Provenše or Tarragona 1 tablespoon divided in half: of "Herbes de Maquis" 1/2 tablesp. of fennel seeds ( optional ) Chicken Boneless Breasts: 2 Pounds Fresh Parsley 1 anchovy fillet Salt and black pepper 1 glass of French white wine 1 glass of homemade chicken stock So, do note: There are its nuances in the 2 recipes .. I also prepare the above chicken in oven and put the tomatoes, shallot, garlic, salt and black freshly grinded pepper and the herbes in oven in a shallow pan drizzled with Evoo .. Have a lovely day .. 3 stars 1 reviews
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