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Ingredients
Provençal-Style Chicken Breast
- For the marinade
- 2 garlic cloves
- 1 red chili pepper
- 3 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs Sage
- 2 sprigs oregano
- 100 milliliters olive oil
- salt
- freshly ground peppers
- For the chicken
- 4 Chicken breasts (ready to cook, skinless, each about 160 grams)
- 500 grams waxy potatoes
- 4 centiliters Cognac
- 100 milliliters dry white wine
- 100 milliliters Chicken broth
For the marinade, preheat the oven to 200°C (approximately 400°F). Peel the garlic and finely chop. Rinse chile pepper, cut in half lengthwise, remove seeds and also chop very finely.
Rinse the herbs, shake dry and chop finely. Mix together the oil, garlic and chile pepper and season with salt and pepper.
For the chicken, rinse the meat, pat dry and brush with the marinade. Rinse the potatoes, cut in half lengthwise and mix with the remaining marinade. Place on a baking sheet and cook in a preheated oven until golden brown, about 30-40 minutes, turning once halfway through cooking.
Rinse scallions, trim and cut into rings. Sear chicken breasts in a hot pan until golden brown on both sides, reduce the heat, add the scallions and sauté briefly.
Pour in cognac and flambé. Remove from heat and fill pan with the wine and the broth. Simmer for 5-10 minutes over medium heat. Serve the potatoes with the chicken breasts on warmed plates.