Provençal Chicken - a favourite : Especially for low carbers - LCHF
We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Now, how about the aroma of some great ingredients wafting ... whilst this tasty dish is bubbling in the pan! Then you can enjoy the taste of France at your table!
Ingredients:
Serves Four
4.0g carbohydrate per serving
1 tbsp oil
100 g lean smoked bacon medallions, roughly chopped
1 red onion, cut into wedges
1 courgette, halved and cut into chunks
1 aubergine (eggplant), cut into small pieces
4 tomatoes, cut into large wedges
3 cloves garlic, finely chopped
1 red chilli, chopped
500 g carton passata
half a chicken stock cube, crumbled
460 g chicken thigh fillets
14g of fresh flat leaf parsley, washed and roughly chopped
2 tsp mixed herbs
Method:
1. Preheat the oven to 200°C, 180°C fan, gas 6. In a large oven proof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later.
2. Add the onion, courgette, and aubergine (eggplant) to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, 50ml water and chicken stock cube. Bring to boil, then reduce the heat and simmer for another 5 minutes.
3. Add the chicken thigh fillets, half of the parsley, reserved bacon and mixed herbs. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.
Make it veggie: Leave out the bacon and chicken, and replace the chicken stock cube with a vegetable stock cube. Cook the vegetables and serve with a nut roast.
2. Add the onion, courgette, and aubergine (eggplant) to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, 50ml water and chicken stock cube. Bring to boil, then reduce the heat and simmer for another 5 minutes.
3. Add the chicken thigh fillets, half of the parsley, reserved bacon and mixed herbs. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.
Make it veggie: Leave out the bacon and chicken, and replace the chicken stock cube with a vegetable stock cube. Cook the vegetables and serve with a nut roast.
Original recipe can be seen here
Bon Appetit.
... possibly a glass of rose wine too!
All the best Jan
I am so enjoying your recipes and all of the natural ingredients that you use.
ReplyDeleteI pinned this one too.
Thank you.
That looks very tasty, I could even use up some of my turkey instead of the chicken.
ReplyDeleteSounds delicious, Jan!!!
ReplyDeleteTessa
i make something very similar, i like the addition of eggplant. i serve it over pasta ;)
ReplyDeletei don't know if i will ever be carb-less!!!!!
Jemma
ReplyDeleteGlad you are enjoying the variety of recipes ...
Many thanks for your comment
All the best Jan
Jo
ReplyDeleteThat's a great idea for your turkey, those bargain buys of yours were great.
If anyone would like to see them use this link here
http://jo-throughthekeyhole.blogspot.co.uk/2016/03/on-menu.html
Many thanks for your comment
All the best Jan
Tessa
ReplyDeleteChicken is a firm favourite in our house ...
Chicken Cacciatore ( Rustic Hunters Stew ) is lovely too, you can see it here
http://thelowcarbdiabetic.blogspot.co.uk/2016/01/chicken-cacciatore-rustic-hunters-stew.html
Many thanks for your comment
All the best Jan
Debbie
ReplyDeleteI thought you made a similar dish, this type of recipe is just great.
We love aubergine's / eggplants !!
We love courgettes / zucchini too !!
"i don't know if i will ever be carb-less!!!!!"
Well we are not carb-less just lower carb, and the recipe featured only has 4g carb per serving.
Many thanks for your comment
All the best Jan
Yummy, doesn't that look delicious.
ReplyDeleteKaren (Happyone)
ReplyDeleteProvençal Chicken is a favourite of ours ... and is delicious!
Many thanks for your comment.
All the best Jan
This is definitely going to happen this weekend Jan.. or maybe Monday night when Aimee comes to dinner, merci beaucoup and have a lovely weekend.
ReplyDeleteJan, they are precious! Their sweet smiles are beautiful. You must be so proud of them! Best thing in the world, isn't it?
ReplyDeleteI got a pack of chicken from the freezer last night and wondered what to do with it for tonight. I don't have the eggplant but think I can come of with most of the other. Sounds delish!