Friday, July 16, 2010


The lovely and fragrant Herbs de Provence (or Provencal herbs in English) is a traditional blend of aromatic herbs that flourish in the hills of Southern Frnace during those hout summer month. Herbs de Provence are used abundantly when fresh in France but is just as lovely dried. Some of the herbs typically used in this mixture include bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint and marjoram. Depending on who is making the concontion people often choose to add orange zest or lavender – even though they are less traditional.
This herb blend is a perfect addition for any dish from the Mediterranean region – especially when mixed with olive oil. The mix of olive oil and Herbs de Provence can be used for a slew of foods; chicken, fish, tomatoes, potatoes, pizza sauce, kabobs, salad seasonings, sauces, cheeses and soups. Throw some on some tomatoes with a drizzle of olive oil, salt and pepper and roast for 25 minutes. SCRUMPTIOUS!

Herbs de Provence is often sold dry, in traditional terracotta jars, which makes it even more charming! A perfect gift and a very effective storage container.

Test out this lovely mix of herbs. Anything you roast from now on will be magical!

Herbs de Provence
- 1 tablespoon thyme
- 1 tablespoon chervil
- 1 tablespoon rosemary
- 1 tablespoon summer savory
- 1 teaspoon lavender
- 1 teaspoon tarragon
- 1 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/2 teaspoon mint
- 2 powdered or chopped bay leaves

-Mix together all of the ingredients and store in a tightly sealed container.
- Makes about 1/3 cup herb mix

Herbs de Provence Chicken
-2 pounds boneless chicken, trimmed of any fat
-1/4 cup flour
-1/2 tsp. paprika
-3 tbsp. olive oil
-3 cloves of garlic, minced
-2 cups wine
-1 tbsp. Herbes de Provence
-fresh rosemary, basil, parsley (optional)
-black pepper and salt

- Mix the flour and paprika.
- Roll the chicken breasts in the flour mixture.
- Heat olive oil in a large pot, browning it in small enough batches so that the meat browns nicely.
- Remove meat, and saute the garlic.
- Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms.
- Turn down heat to a low simmer, add the chicken back to the pot. Sprinkle with the herbes de Provence, salt, pepper and minced fresh herbs if desired.
- Bake at 300F. for 2 1/2 hours, or until the chicken is quite tender. Serve with a rice or potato dish.

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