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 Provençal, 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.
Provençal means: Tomato, olives, garlic, Evoo, shallot or onion, fresh bell or similar peppers and anchovies ..
Thanks alot and have a wonderful weekend.
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.