Recipe: Appetizing One-pot with Herbes de Provence

One-pot with Herbes de Provence. 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.

Here is how you achieve that. 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. You can cook One-pot with Herbes de Provence using 22 ingredients and 18 steps. Here is how you cook it.

Ingredients of One-pot with Herbes de Provence

1. You need 25-75 grams of smoked bacon cubes.
2. You need 100-200 grams of chicken breast.
3. Prepare 1 of onion (I used a yellow, medium sized).
4. Prepare 2-3 cloves of garlic.
5. It's 50-100 grams of green beans.
6. Prepare 50-100 grams of carrot.
7. Prepare 2 stalks of celery.
8. Prepare 1/2 of red bell pepper (or any other colour).
9. Prepare 1/2 of yellow bell pepper (or any other colour).
10. It's 4-8 of ripe cherry tomatoes.
11. You need 350-500 milliliter of chicken stock (cube or made, I used cube).
12. You need 350-500 grams of small firm cooking potatoes (small ones in peel).
13. It's 2-3 of laurel leaves.
14. You need 3-4 teaspoons of herbes de provence (ready made or make yourself).
15. You need of fresh ground pepper and sea salt.
16. Prepare of olive oil.
17. It's of For the herbes du provence (makes about 2 portions) :.
18. It's 2 teaspoons of dried thyme.
19. You need 2 teaspoons of dried savory.
20. Prepare 2 teaspoons of dried salvia.
21. Prepare 2 teaspoons of dried marjoram.
22. It's 1 teaspoons of dried oregano.

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. In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper.

One-pot with Herbes de Provence instructions

1. Fritter the onion and cut the paprika in medium sized pieces.
2. Peel the carrot, then cut in half in the length and in to 1cm thick slices, cut the celery in 1-2cm thick rings.
3. Peel the garlic cloves, half them and cut into 4-6 medium pieces.
4. Wash the green beans, cut of the ends and then in 2-3cm pieces.
5. Cut the cherry tomatoes in half.
6. 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.
7. Cut the chicken breast in your favourite shape, I used stripes.
8. 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.
9. Put on a thick bottomed pan on medium heat with some olive oil.
10. Add the onions and bake them slowly for about 2 minutes.
11. Add the smoked bacon cubes and let for another 2 minutes.
12. 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.
13. Add the pieces of bell pepper, celery, carrot, beans and garlic and let for another 2 minutes.
14. Put in the herbes de provence and stir until you smell the herbs.
15. 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.
16. Add the cherry tomatoes and let it boil for another 5 minutes.
17. Try to stick in the potatoes with a fork to see when they are done.
18. Finish it to taste with some more fresh ground pepper and salt.

Fluff with a fork, and serve. 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. Whole Chicken in the Crock-Pot or Slow Cooker The Cookie Writer. Herbes de Provence does NOT contain lavender in Provence, France, nor marjoram or parsley.