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Chicken fillet marinated with Provencal herbs. Baked Herb Chicken Breast

This delicious and simple chicken breast recipe is very popular in France. Chicken breast marinated in French herbs has always been very popular.

Any part of the chicken can be marinated. This cooking method will work great with chicken wings or chicken legs. Today we will take chicken breasts for marinating. Each country has its own set of herbs for cooking. In Russia, it is, first of all, dill and parsley, we are also used to bay leaves.

My grandmother, when cooking chicken, always said: “The chicken doesn't like lavrushka! Remember!" Although in oriental dishes, when preparing chicken curry, bay leaf will certainly be added. Everything is relative.

Chicken breast marinated in French herbs

Ingredients

2 chicken breasts
½ cup olive oil
1 tbsp freshly squeezed lemon juice
Provencal Herb Blend
Salt, pepper to taste

Preparation

Prepare chicken breasts. Divide each breast in half, remove the bone. Season with salt and pepper.
Prepare the marinade in a separate container. Mix olive oil with herbs, mix well.
Pour chicken breasts with herbal marinade and let soak for 20 minutes (if there is no time) to several hours in the refrigerator.
Place the marinated chicken breasts on a greased baking sheet and bake in the oven for 30-40 minutes.

From time to time, the breasts should be turned and watered with the released juice. At the end of cooking, pierce the meat with a knife. If the juice stops coming out, then the breasts are ready. They should be of a pleasant gold color. Everything, you can serve! Chicken breast goes well with Italian pasta salad. Tip: It's best not to remove the skin from the breasts. The skin helps to retain moisture in the meat and makes it softer.

Total cooking time - 35 minutes

Training - 10 minutes

Servings – 4

Level of difficulty - easy

Appointment –

How to cook –

What to cook –

Kitchen - (France)

Products:

Chicken breast - 4 pieces (fillet about 650-700 grams)

Butter - 30 grams

Flour - 20 grams

Garlic - 1 clove

Tomato paste - 2-3 tablespoons

Meat broth - 0.5 liters

French wine - 125 ml

Cream - 125 ml

Seasoning "Provencal herbs" - 1 teaspoon

Salt, ground pepper, vegetable oil

How to cook chicken breast in a creamy sauce:

You can use any French wine to prepare chicken breasts in a creamy sauce. But the most aromatic wine is rosé or red.

Melt the butter in a saucepan. Add flour and fry until golden brown.

Peel and crush the garlic through a press or with a knife. Add to the pan along with the tomato paste.

Mix wine with meat broth(you can make a broth from cubes). Pour into a saucepan in a thin stream, constantly stirring. Mix well so that there are no lumps.

Add cream. Season with salt and pepper to taste, seasoning "Provencal herbs".

Bring to a boil and cook until the sauce is thick.

Wash and dry the chicken fillet. Dishes for microwave oven sprinkle vegetable oil... Season the breasts with salt and pepper. Put in a mold and microwave on medium power for 8-10 minutes. When the breasts are ready, place them on a plate and pour over the cooked creamy sauce With Provencal herbs.

Serve the breasts with boiled rice, mashed potatoes and fresh vegetables.

Bon Appetit!

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4-8 servings

Ingredients

1 chicken, gutted
2 tbsp
2 tsp garlic powder or 2 cloves of fresh garlic, finely chop
50 g butter room temperature(optional)
Salt
Pepper

Preparation

Preheat oven to 375 F (190 C). If the chicken is very large, preheat oven to 360 F (180 C).

Rinse the chicken, wipe dry with a paper towel. Rub inside and out with salt, pepper, garlic and Provencal herbs. If you use butter, spread the oil under the skin of the chicken, especially in the breast area. this is the driest part of chicken meat.

Put the chicken on a tripod.

Place in the bottom of the oven. To prevent the top of the chicken from burning, cover it with a thin strip of foil, like a scarf. Lift the foil at the end of frying. If the chicken is browned well under the foil, then leave the foil on the bird. If the top of the chicken is paler, remove the foil and bake the chicken without the foil.

Remove chicken from oven, cover loosely with foil. Let stand for about 5-10 minutes. During this time, the chicken inside is “baked” and soaked in juices. Then chop into portions... If you cut it right away, the juice will flow out, and the chicken will turn out to be dry.

Provencal chicken baked in the oven is considered one of the most delicious French dishes... On my own I will add that this is a very practical recipe that, with a minimum investment of time, allows you to get a delicious and beautiful dish, moreover, from the most common products that can be bought at any grocery store. So, how is chicken prepared in French?

Ingredients:

(4-6 servings)

1 chicken (1.8-2 kg)
3 pcs. Luke
5 pieces. ripe tomato
150 g pitted olives
6-8 cloves of garlic
2 tsp dry provencal herbs
1/2 tsp fennel or dill seeds
ground black pepper
1.5 tsp salt
50 gr. olive oil
150 g hard cheese

Cut the chicken carcass into pieces: two pieces from each breast, two pieces from each leg, wings. We leave the ridge, from it you can cook great broth.

If you want to cook diet dish, then remove the skin from the chicken. Salt the meat and set it aside for a while.
Peel the onion. Cut each onion in half, then chop the onion with feathers. Whoever likes it in half rings, you can cut it in half rings.
We take ripe fleshy tomatoes. If the peel of the tomato is thick, then the tomatoes should be doused with boiling water, and then the peel should be removed. Cut the tomatoes into slices. Seeds and liquid are best removed.
Cut the pitted olives in half.

We mix olives, tomatoes and onions. Salt a little, but remember that the olives are quite salty and that during cooking they will give off some of the salt.
On the bottom of a baking sheet or heat-resistant form, spread half vegetable mix... Put chicken pieces on top.

Finely chop the garlic, combine it with dry Provencal herbs, fennel seeds, add salt, pepper and olive oil. It is advisable to mash this mixture a little with a mortar so that the garlic and spices impart some of their taste to the oil.

The resulting mixture from garlic and seasoning, coat the chicken.

Over chicken pieces put the vegetable layer again.

We put the baking sheet in the oven. We bake chicken in French in the oven at a temperature of 180-200 ° C.
To prevent the vegetables from burning during cooking, cover the baking sheet with foil after half an hour.
Provencal chicken is cooked for about 1.5 hours. About 15 minutes before the end of cooking, sprinkle our dish with grated cheese and put it in the oven again. When the cheese is melted and lightly browned, remove oven chicken.

That's the whole recipe. Chicken baked in the oven in the French manner is ready. As you can see, there is a minimum of preparatory operations, and a minimum of body movements during cooking. Be sure to prepare this dish. I am sure you will like it very much.

Bon Appetit!
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Feedback and comments:

Nina 01/16/13
When I saw this dish, I immediately caught fire to cook. It turned out well, very tasty, even though I was too lazy to remove the chicken skin. Probably even tastier without the skin. Alena, thanks for the great site!

Alyona
Nina: I also really like this Provencal chicken. I prefer to remove the chicken skin, especially since this operation does not take so much time.

Oleg 02/08/13
Delicious! This is one of the few dishes that you want to eat even before you put it in the oven and bake it. It doesn't even matter that the chicken is raw. Tomatoes, olives, oil and spices smell so bad that they are tired of swallowing saliva.

Natalia 09/19/13
Great recipe. It's just a miracle. This weekend I will do yours homemade dumplings, and then this chicken. Thanks for your recipes.

Alyona
Natalia, thank you. I am always glad to receive your feedback and comments.

Natalia 11/04/13
Hello Alena. Today I'm cooking this chicken. I did not cover it, but, on the contrary, watered it with the released juice. The recipe is MIRACLE! I think this recipe will take its rightful place in my holidays. I generally love this combination of products and vegetable pillow... The smell is awesome! I congratulate everyone on the holiday of the Kazan Icon of the Mother of God and Unity !!!

Natalia 11/04/13
Alena, thank you so much for such a delicious recipe. Even my husband, who doesn't like condiments, said that he was shocked by the deliciousness. And my daughter, who is 11 years old, said I liked it, but give me another piece. Like this. We had guests today and everyone clinked their tongues as delicious. THANKS !!!

Alyona
Natalya, you are just smart, you have golden hands. Watering the chicken with juices - it will turn out much tastier)))
Thank you for your congratulations! I also congratulate you and your family on the holiday. Be healthy and happy!

Lily 10.11.13
Chicken in French is, of course, a masterpiece of world cuisine. We cook it often, sometimes we put pork instead of chicken, it's also delicious. I sprinkle cheese right away, then the vegetables do not burn, and in general nothing happens to the cheese, the main thing is to reduce the heating in the oven after the maximum. As for the foil - this is an idea, next time I will definitely do so.

margo 12/16/13
I love to cook chicken in different variations, and although my husband does not like it, he willingly ate this recipe. Pravanese herbs and tomatoes give an original taste.

Anya 01/02/14
French cuisine has been famous at all times and it's never too late to get to know it! So Provencal chicken promises to be tasty and induces a healthy appetite). You just need to hurry up and stock up on dry Provencal herbs so as not to disrupt the correct course of preparation). The recipe is excellent, I will use it myself and recommend it to a friend.

Natalia 04/19/14
On the festive table I will cook this, already loved by everyone, dish. Christ is Risen!!! Happy holiday to all of you, Alena! May God give you all the very best! Thank you so much for your work.

Alyona
- Truly resurrected !!!
Natalia, happiness, health and peace to you and your family!

Larisa 11/05/14
Alena, please tell me what Provencal herbs are and where can I get them?

Alyona
Provencal herbs are a dry herbal mixture that includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, marjoram. They are widely used as an additive to meat, fish soups, sauces and salads. The name of the mixture comes from the French province of Provence, famous for its spicy herbs. You can buy them at any major supermarket. However, if for some reason you still did not manage to find Provencal herbs, do not despair, for cooking Provençal chicken, fragrant dill seeds alone will be enough.