Monday, May 24, 2010
I am including two of the recipes that I found on the web for Herbes de Provence Chicken and Herbes de Provence Potatoes. I don't necessarily recommend you try them together like I did. It was pretty good but could be overwhelming if you don't care for the Herbes. Both recipes are very easy to make. Why not bring a little bit of the South of France into your kitchen when you get the chance?
Chicken Herbs De Provence
1 tablespoon Herbs de Provence seasoning
• 4 teaspoons champagne vinegar (I used white wine vinegar)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 4 chicken breasts
Combine all ingredients and marinade chicken for at least two hours.
Grill until tender basting frequently with marinade or bake 30 minutes at 400.
(I had to roast the chicken about 45 minutes to get it to its proper doneness so be careful here.)
Roasted Baby Potatoes with Herbs
Recipe courtesy Giada De Laurentiis
4 to 6 servings
• 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1 tablespoon Herbes de Provence, plus extra for garnish
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and Herbes de Provence, if desired. Serve hot or warm.
The Creative Cook