Title : It's Friday ... some thoughts and a Provençal Chicken Recipe !
link : It's Friday ... some thoughts and a Provençal Chicken Recipe !
It's Friday ... some thoughts and a Provençal Chicken Recipe !
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
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