Chicken Provencal
Ingredients:
2 large chicken breasts
3 tomatoes
1 red pepper, seeds removed
8 oz of “creme fraîche” (see below for substitute)
1 bouillon cube, chicken
a knob of butter
1 smal bouquet of fresh taragon
2 shalots finely chopped
1/2 cup of dry white wine (or water should you choose)
Paprika, salt and fresh ground pepper
Preparation:
Liberally season both sides of the chicken with sal, pepper and paprika. If you feel daring add some of the Spanish paprika which is not hot but has a wonderful smoky flavor.
Brown the chicken in the butter turning for 5 – 6 minutes per side. When brown, add the chopped tomatoes and peppers, add the shallots then the chicken bouillon cube.
Add a quarter to a half cup of dry white wine (or just go with the water.) Add the taraggon finely chopped and let it all cook on medium-low heat for approximately 15 minutes.
Under armed guard, transfer the chicken from the pan to a waiting plate that’s secure and cover to keep warm. Add the “crème fraîche” in the pan and bring to a boil just long enough to completly blend together.
Return the chicken to its rightful place for 2-3 minutes
Serve with tagliatelle pasta and a vin du pays:
Château Miraval Côtes de Provence Rouge
Coteaux d’Aix-en-Provence
La Vieille Ferme Cotes du Ventoux Rose Domaine Grose Nore Bandol Rose
Coteaux d’Aix-en-Provence
La Vieille Ferme Cotes du Ventoux Rose Domaine Grose Nore Bandol Rose
(serves 4)
**Creme Fraîche Substitute**For 1 cup, use 1/2 cup each of sour cream and whipping cream; or 1 cup whipping cream and 3 tablespoons buttermilk; cover and let stand 12 hours.