Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, one-pot with herbes de provence. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Here is how you cook that. Here is how you achieve it. One-pot with Herbes de Provence Made this on a lazy saturday with ingredients we still had around and together with the spices it made a easy & tasty weekend dish.
One-pot with Herbes de Provence is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. One-pot with Herbes de Provence is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have one-pot with herbes de provence using 22 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make One-pot with Herbes de Provence:
- Prepare 25-75 grams smoked bacon cubes
- Get 100-200 grams chicken breast
- Make ready 1 onion (I used a yellow, medium sized)
- Make ready 2-3 cloves garlic
- Make ready 50-100 grams green beans
- Take 50-100 grams carrot
- Prepare 2 stalks celery
- Prepare 1/2 red bell pepper (or any other colour)
- Get 1/2 yellow bell pepper (or any other colour)
- Prepare 4-8 ripe cherry tomatoes
- Get 350-500 milliliter chicken stock (cube or made, I used cube)
- Prepare 350-500 grams small firm cooking potatoes (small ones in peel)
- Take 2-3 laurel leaves
- Get 3-4 teaspoons herbes de provence (ready made or make yourself)
- Prepare fresh ground pepper and sea salt
- Get olive oil
- Make ready For the herbes du provence (makes about 2 portions) :
- Prepare 2 teaspoons dried thyme
- Prepare 2 teaspoons dried savory
- Make ready 2 teaspoons dried salvia
- Prepare 2 teaspoons dried marjoram
- Take 1 teaspoons dried oregano
The liquid should cover the veggies and about half the meat. Cover the pot with the lid and put in the oven. Herbes de Provence is a multi-purpose spice blend that is made with dried herbs that are commonly grown or used in France's Provence region. There isn't a standard blend, so the ingredients and their proportions vary from person to person and brand to brand.
Steps to make One-pot with Herbes de Provence:
- Fritter the onion and cut the paprika in medium sized pieces
- Peel the carrot, then cut in half in the length and in to 1cm thick slices, cut the celery in 1-2cm thick rings
- Peel the garlic cloves, half them and cut into 4-6 medium pieces
- Wash the green beans, cut of the ends and then in 2-3cm pieces
- Cut the cherry tomatoes in half
- If you use the potatoes in peel, wash them thoroughly, otherwise peel them and cut them into medium sized pieces, mine were small so most of them I could cut in half, some in quarters
- Cut the chicken breast in your favourite shape, I used stripes
- Always when I cook green beans, there is some brownisch foam coming off so I boiled them separate for about 2-3 minutes and washed them once more. Then put aside untill needed
- Put on a thick bottomed pan on medium heat with some olive oil
- Add the onions and bake them slowly for about 2 minutes
- Add the smoked bacon cubes and let for another 2 minutes
- Add the chicken with some fresh ground pepper and with a stir here and there let it untill it looks done for about 5 minutes
- Add the pieces of bell pepper, celery, carrot, beans and garlic and let for another 2 minutes
- Put in the herbes de provence and stir until you smell the herbs
- Add the potatoes, the laurel leaves and the chicken stock and bring to a boil lower the heat and simmer for about 8-10 minutes
- Add the cherry tomatoes and let it boil for another 5 minutes
- Try to stick in the potatoes with a fork to see when they are done
- Finish it to taste with some more fresh ground pepper and salt
Herbes de Provence is a blend of herbs and (sometimes) spices that are used in the cuisine from Provence in France. Like most other herb or spice blends, the ingredients used vary so that there is no one flavor profile; instead, its taste depends on the maker's preferences. Despite the variability, cooks usually choose from the same set of ingredients so that there is some consistency in the. The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey.
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