Herbes de Provence is a mixture of dried sweet herbs and fragrant lavender buds, typical of the Provence region of southeast France is often used in the preparation of meats, fish and vegetable stews. Because its versatile flavor, it’s especially great with chicken and goes with everything from roasted meat and potatoes to zucchini, eggplant, and tomatoes.
Thyme, Blue Lavender, Rosemary, Marjoram, Fennel Seed, Savory & Basil.
Cooking chicken with Herbes de Provence
Pound 4pcs skinless, boneless chicken breast halves to 1/2-inch thickness using a meat mallet, sprinkle with ¼ tsp salt and 1/4tsp salt. Saut’e the chicken in a nonstick pan over medium heat, 5-6 minutes on each side, Slice and keep aside. In the pan add 1 clove minced garlic, stir, add 1 ½ tsp herb de Provence, and 1 cup low sodium chicken broth, bring to boil and cook for 3-5 minutes. Add 1tsp butter and 1tsp lemon juice, stir until butter melt. Pour the sauce over the chicken and serve.
Recipe for grilled chicken w/ herbes de Provence
Mix 2pcs finely chopped garlic cloves, ¼ cup herb de Provence, ¼ cup olive oil, 1tbsp salt, and ½ tsp ground black pepper in a small bowl. Rub all over inside and outside of a 3-4lb chicken. Place on a wire rack of a roasting pan.
Roast the chicken in a preheated oven to 475°F until skin begins to brown, 25–30 minutes. Reduce heat to 350°F and roast until chicken get to 165° (25–30 minutes), let rest 10 minutes. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with lemon slices and thyme sprigs, if desired.