One-pot with Herbes de Provence
One-pot with Herbes de Provence

Hey everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, one-pot with herbes de provence. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

One-pot with Herbes de Provence Made this on a lazy saturday with ingredients we still had around and together with the spices it made a easy & tasty weekend dish. Season the chicken with salt, pepper and Herbes de Provence. Brown chicken on both sides and remove to a plate.

One-pot with Herbes de Provence is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. One-pot with Herbes de Provence is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have one-pot with herbes de provence using 22 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make One-pot with Herbes de Provence:
  1. 25-75 grams smoked bacon cubes
  2. 100-200 grams chicken breast
  3. 1 onion (I used a yellow, medium sized)
  4. 2-3 cloves garlic
  5. 50-100 grams green beans
  6. 50-100 grams carrot
  7. 2 stalks celery
  8. 1/2 red bell pepper (or any other colour)
  9. 1/2 yellow bell pepper (or any other colour)
  10. 4-8 ripe cherry tomatoes
  11. 350-500 milliliter chicken stock (cube or made, I used cube)
  12. 350-500 grams small firm cooking potatoes (small ones in peel)
  13. 2-3 laurel leaves
  14. 3-4 teaspoons herbes de provence (ready made or make yourself)
  15. fresh ground pepper and sea salt
  16. olive oil
  17. For the herbes du provence (makes about 2 portions) :
  18. 2 teaspoons dried thyme
  19. 2 teaspoons dried savory
  20. 2 teaspoons dried salvia
  21. 2 teaspoons dried marjoram
  22. 1 teaspoons dried oregano

Herbes de Provence is a blend of herbs and (sometimes) spices that are used in the cuisine from Provence in France. Like most other herb or spice blends, the ingredients used vary so that there is no one flavor profile; instead, its taste depends on the maker's preferences. There isn't a standard blend, so the ingredients and their proportions vary from person to person and brand to brand. Fines herbes is a variation of herbes de Provence used in French haute cuisine and is made from chopped parsley, chives, tarragon, and chervil.

Instructions to make One-pot with Herbes de Provence:
  1. Fritter the onion and cut the paprika in medium sized pieces
  2. Peel the carrot, then cut in half in the length and in to 1cm thick slices, cut the celery in 1-2cm thick rings
  3. Peel the garlic cloves, half them and cut into 4-6 medium pieces
  4. Wash the green beans, cut of the ends and then in 2-3cm pieces
  5. Cut the cherry tomatoes in half
  6. If you use the potatoes in peel, wash them thoroughly, otherwise peel them and cut them into medium sized pieces, mine were small so most of them I could cut in half, some in quarters
  7. Cut the chicken breast in your favourite shape, I used stripes
  8. Always when I cook green beans, there is some brownisch foam coming off so I boiled them separate for about 2-3 minutes and washed them once more. Then put aside untill needed
  9. Put on a thick bottomed pan on medium heat with some olive oil
  10. Add the onions and bake them slowly for about 2 minutes
  11. Add the smoked bacon cubes and let for another 2 minutes
  12. Add the chicken with some fresh ground pepper and with a stir here and there let it untill it looks done for about 5 minutes
  13. Add the pieces of bell pepper, celery, carrot, beans and garlic and let for another 2 minutes
  14. Put in the herbes de provence and stir until you smell the herbs
  15. Add the potatoes, the laurel leaves and the chicken stock and bring to a boil lower the heat and simmer for about 8-10 minutes
  16. Add the cherry tomatoes and let it boil for another 5 minutes
  17. Try to stick in the potatoes with a fork to see when they are done
  18. Finish it to taste with some more fresh ground pepper and salt

Fines herbes is used to season more delicate dishes with short cooking times like fish, eggs, and some chicken recipes, whereas herbes de Provence is a catchall seasoning for a variety of dishes. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses. Add ¼ cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Easy to prepare, this recipe came with a packet of herbs de Provence and lavender from Purple Haze Lavender.

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