In the sunny southern region of France, where fields of lavender sway gracefully, an abundance of aromatic herbs thrives. Among them are tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, oregano, and many others, flourishing in their wild beauty.
These herbs, when combined, create the delightful dried seasoning blend known as herbes de Provence. This single blend possesses the power to enhance flavors effortlessly, evoking the essence of a Mediterranean summer. Introduced to the American culinary scene in the 1970s by the legendary Julia Child, herbes de Provence has since become a cherished ingredient.
In our cookbook “Tuesday Nights Mediterranean,” which showcases weeknight-friendly meals inspired by the region, we employ herbes de Provence to create a delightful skillet dinner featuring bone-in chicken breasts. To begin, we toss the herb blend with garlic, onion, bell pepper, tomatoes, zucchini, and capers. Then, we skillfully sear the chicken, focusing solely on crisping the skin. Once the chicken is seared to perfection, we nestle it among the vibrant vegetables and let them roast harmoniously in a scorching 475℉ oven.
To elevate the flavors even further, we deglaze the pan using half a cup of dry vermouth, extracting all the rich, flavorful remnants left behind from searing the chicken. If desired, dry white wine can also be used as a suitable substitute. For an added tangy and briny note that complements the floral undertones of the herbs, we incorporate a tablespoon of caper brine into the sauce, ensuring a delectable balance.
This simple yet impressive skillet dinner showcases the best of Mediterranean flavors, infusing the dish with the essence of sunny southern France and the timeless culinary wisdom passed down by the iconic Julia Child.
When you go shopping for the ingredients, it’s recommended to look for bone-in chicken breasts that weigh around 12 ounces each. Using larger chicken breasts will require longer cooking time, potentially resulting in overcooked vegetables. Additionally, it’s important to remember that the skillet handle will be hot when you remove it from the oven, so exercise caution.
Here is the recipe for Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence:
Ingredients:
- 4 bone-in, skin-on chicken breasts (approximately 12 ounces each), trimmed
- Kosher salt and ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons herbes de Provence
- 6 medium garlic cloves, smashed and peeled
- 1 medium red onion, halved and sliced about ¼ inch thick
- 1 yellow, orange, or red bell pepper, stemmed, seeded, and thinly sliced
- 1 pint grape tomatoes
- 1 small zucchini, halved lengthwise and sliced crosswise ¼ inch thick
- ¼ cup drained capers, plus 1 tablespoon caper brine
- ½ cup dry vermouth
Instructions:
- Preheat your oven to 475℉.
- Season the chicken breasts with kosher salt and black pepper.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts to the skillet, skin side down, and cook for about 5 minutes or until the skin is browned and crispy. Do not flip the chicken.
- Meanwhile, in a small bowl, combine the herbes de Provence and the remaining 1 tablespoon of olive oil to make a paste.
- Remove the skillet from the heat and carefully transfer the chicken breasts to a plate, seared side up.
- In the same skillet, add the garlic, red onion, bell pepper, grape tomatoes, zucchini, and capers. Stir to combine.
- Spread the herbes de Provence paste over the skin side of the chicken breasts.
- Return the chicken to the skillet, skin side up, and nestle it into the vegetables.
- Place the skillet in the preheated oven and roast for about 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove the skillet from the oven and transfer the chicken to a clean plate.
- Place the skillet back on the stove over medium heat and add the dry vermouth. Deglaze the pan by scraping up any browned bits from the bottom.
- Stir in the caper brine and cook for about 1 minute until the sauce thickens slightly.
- Serve the pan-roasted chicken alongside the summer vegetables and drizzle the sauce over the top.
For the full recipe with detailed instructions, you can visit the following link: Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence
Enjoy your delicious pan-roasted chicken and summer vegetable dish infused with the delightful flavors of Herbes de Provence!
1 cup of fresh basil, lightly packed, torn into pieces (optional)
Preheat the oven to 475℉ with a rack positioned in the middle. Season the chicken with salt and pepper on all sides. In a large bowl, combine 2 tablespoons of oil, herbes de Provence, ¼ teaspoon of salt, and 1 teaspoon of pepper. Add the garlic, onion, bell pepper, tomatoes, zucchini, and capers to the bowl, tossing to coat the vegetables; set aside.
Heat 1 tablespoon of oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken in the skillet, skin side down, and cook without disturbing until the skin turns golden brown, which will take about 5 to 8 minutes. Using tongs, transfer the chicken to a large plate with the skin side up.
Discard all but 1 tablespoon of fat from the skillet. Pour in the vermouth, bring it to a boil over medium-high heat, and cook while scraping up any browned bits from the bottom of the skillet. Reduce the vermouth to about 2 tablespoons, which should take around 1 to 2 minutes. Add the vegetable mixture to the skillet and cook, stirring, until the vegetables are just warmed through, approximately 1 minute. Spread the vegetables evenly in the skillet and nestle the chicken, skin side up, into the vegetables, pouring any accumulated juices over the chicken. Transfer the skillet to the preheated oven and bake until the thickest part of the chicken breast reaches an internal temperature of around 160°F, which will take about 20 to 25 minutes.
Carefully remove the skillet from the oven (be cautious, as the handle will be hot). Transfer the chicken, skin side up, to a serving platter. Use a slotted spoon to transfer the vegetables, arranging them around the chicken.
Place the skillet over high heat, bringing the liquid to a simmer. Cook and stir until the sauce slightly thickens and reduces, which should take about 1 to 2 minutes. Remove the skillet from the heat and stir in the caper brine. Taste the sauce and season with salt and pepper as desired. Pour the sauce around the chicken and over the vegetables. If desired, sprinkle torn basil leaves over the dish.
Note: For more recipes, you can visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.
