Yes, Friday comes around again … before we know it we'll be half way through the first month of 2019. The days seem to go by so quickly, and I still haven't decided is that a good thing or not? Good or bad I think the best thing is to enjoy each and every day.
Do you buy flowers? Sometimes I do and sometimes they are bought for me … I have seen some early bunches of daffodils in our local shops and tulips too - perhaps a sign that Spring is just around the corner (but somehow I doubt that) we still have a few more months to go …
Blog friends over in Australia have been feeling the heat in recent weeks with quite extraordinarily high temperatures, while other blog friends in Canada and parts of Europe have had a lot of snow. The weather here in the UK hasn't been too bad and has enabled many of us to get out for enjoyable walks, that's when we are fortunate enough not to have the inevitable winter coughs, colds and sneezes that do seem to be around.
Anyway, back to Friday, we quite often enjoy a fish dish on a Friday but today I think will be different! Yes, I'm thinking it may well be Provençal Chicken, it really is a tasty dish … she says with a big smile!
Provençal Chicken - a favourite
There are quite a few 'Provençal Chicken' recipe ideas around and you may indeed have your own particular favourite. Recipes to me are to be shared, enjoyed, sometimes amended to suit your particular likes and needs.
We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Now, how about the aroma of some great ingredients wafting ... whilst this tasty dish is bubbling in the pan! Then you can enjoy the taste of France at your table!
Ingredients:
Serves Four
1 tbsp. oil
100 g lean smoked bacon medallions, roughly chopped
1 red onion, cut into wedges
1 courgette, halved and cut into chunks
1 aubergine (eggplant), cut into small pieces
4 tomatoes, cut into large wedges
3 cloves garlic, finely chopped
1 red chilli, chopped
500 g carton passata
half a chicken stock cube, crumbled
460 g chicken thigh fillets
14g of fresh flat leaf parsley, washed and roughly chopped
2 tsp mixed herbs
3. Add the chicken thigh fillets, half of the parsley, reserved bacon and mixed herbs. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.
Make it veggie: Leave out the bacon and chicken, and replace the chicken stock cube with a vegetable stock cube. Cook the vegetables and serve with a nut roast.
Original recipe can be seen here
Bon Appetit.
We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Now, how about the aroma of some great ingredients wafting ... whilst this tasty dish is bubbling in the pan! Then you can enjoy the taste of France at your table!
Ingredients:
Serves Four
1 tbsp. oil
100 g lean smoked bacon medallions, roughly chopped
1 red onion, cut into wedges
1 courgette, halved and cut into chunks
1 aubergine (eggplant), cut into small pieces
4 tomatoes, cut into large wedges
3 cloves garlic, finely chopped
1 red chilli, chopped
500 g carton passata
half a chicken stock cube, crumbled
460 g chicken thigh fillets
14g of fresh flat leaf parsley, washed and roughly chopped
2 tsp mixed herbs
Method:
1. Preheat the oven to 200°C, 180°C fan, gas 6. In a large oven proof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later.
2. Add the onion, courgette, and aubergine (eggplant) to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, 50ml water and chicken stock cube. Bring to boil, then reduce the heat and simmer for another 5 minutes. 3. Add the chicken thigh fillets, half of the parsley, reserved bacon and mixed herbs. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.
Make it veggie: Leave out the bacon and chicken, and replace the chicken stock cube with a vegetable stock cube. Cook the vegetables and serve with a nut roast.
Original recipe can be seen here
Bon Appetit.
All the best Jan
29 comments:
wow...look so delicious.
thank you for your recipe
This looks grand! ♥
xx Beca
I have a similar recipe and we love it.
...looks like one to try.
Enjoy it. To the max.
looks wonderful!
I like the boneless thighs in many dishes, I sometimes stuff them
That sounds delicious.
I heard it said that today, my city is the coldest capital on the planet. I believe it.
Any time a recipe includes the word "bacon", I want it.
Sue said that her birds are in misery with the heat. Her garden is always a joy to see and I hate to see her amazing flowers and exotic birds suffering with the heat.
That is a really delicious dish. Flowers are welcome year round, but especially now when there's snow and cold outside!
Thanks for remembering the vegetarians with the substitute version:)
It does sound wondrous:)
Comfort food and Keto, too
Very tasty. Thanx for the recipe.
God bless.
Hi Jan,
Your Provençal Chicken looks so delicious!
Have a nice weekend
Hugs
Maria
Divagar Sobre Tudo um Pouco
Wow Jan, this looks divine. I've made Chicken Provencal before but your recipe is a little different. I must copy your's! Have a lovely weekend. ♥
Not very many reciepe I see with egg planet.
Coffee is on
Looks and sounds incredibly good. :)
In Eastern Finland, we have a nice amount of snow, it looks pretty but it's not too much yet (even though on trees it does cause power outages every now and then).
Have a happy weekend! xx
This sounds very yummy, thanks! Valerie
I caught the good smell of onion from your photo! Have a nice weekend.
Hello! That sounds delicious!
I love eggplants! Have a lovely weekend!
Dimi...
Sounds delicious. The days are just flying by at the moment, I have so many things planned that are then left as there isn't enough hours in the day. I have a bunch of tulips on my table at the moment, no sign of daffodils as yet.
I do like to have flowers in the house but we don't have them all the time, that way they seem more special when we do have them and we enjoy them more. What a delicious looking recipe.
Looks very nice Jan. Saved for a cooler day.
Enjoy the weekend.
Se ve muy sabroso. Besitos.
looks deliicious! speaking of flowers - a huge coincidence today - Stacy, Christine and I have all drawn flowers in the last 2 days. Must be we are all waiting for spring! Time is going way fast but then I think - what if - we took all the clocks and watches and phones out of the house and simply existed in the moment - time would really feel left out if we did that;)
Thanks for another delicious looking recipe.
this sounds easy enough, and quite interesting, thanks :)
We just received 10 inches of snow here in Illinois too, but some of it has melted through the day, it was a pretty site but I am very ready for spring :)
That does look and sound delightful. My mother in law always makes something like this when she has guests and I always enjoy it. I never cook chicken given that my husband is pescetarian.
You're making me so hungry Jan! Thank you!!! LOL! Big Hugs!
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