Chicken Provencal

Author: Mel Cowen
Serves: 4 servings
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced
  • 1 Tbsp fresh thyme leaves, chopped
  • 1 Tbsp fresh rosemary leaves, chopped
  • 1 Tbsp fresh flat leaf parsley, chopped
  • 1.5 tsp fennel seeds
  • 1 cup sweet vermouth
  • 4 Tbsp olive oil (divided)
  • 4 boneless, skinless chicken breasts
  • Himalayan salt
  • 1 Tbsp basic GF flour mix
  • 1/2 cup chicken stock (Swanson makes a GF version)
  • 2-3 small tomatoes, diced
  • 10-12 green olives
  • 2 cups broccoli, chopped into bite sized pieces
  1. In a large bowl, combine onion, garlic, herbs, fennel seeds, vermouth, and half the olive oil.
  2. Add chicken breasts and marinade for 2-3 hours in the fridge.
  3. Take the chicken breasts out of the marinade, wiping off as much of the herbs as you can.
  4. Season with salt and set aside.
  5. Preheat the oven to 400F.
  6. In a large skillet, add the remaining 2 Tbsp of olive oil. Heat well.
  7. Add chicken breasts and cook until browned on both sides, but not cooked all the way through – 2-3 minutes per side.
  8. Remove from the skillet and put on a plate.
  9. Add flour to the pan and stir it in with the oil. Add half of the marinade, scraping the bottom of the pan with a spatula.
  10. Cook on high until the sauce thickens (about 2 minutes) then reduce to medium heat.
  11. Add the rest of the marinade and stir in the chicken stock.
  12. Put chicken breasts back in, the tomatoes, green olives and broccoli.
  13. Bring to a boil then move it to preheated oven.
  14. Cook uncovered in the oven for 25 minutes.
  15. Serve with a side of rice or baby red potatoes.
* If you don’t have sweet vermouth, you can use white wine. If you don’t need this to be GF, you can use regular white flour and chicken broth