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Provencal-style chicken breast

updated

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Ingredients for 4 servings:

  • 800 g chicken breast fillet(s)
  • 1 lemon(s), untreated, peeled with a vegetable peeler
  • 2 tbsp thyme
  • 4 garlic cloves
  • 100 g black olives, pitted (the shriveled dry-pickled “facon grecque”)
  • ½ bunch parsley, flat
  • 100 ml olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes

For guests

Pat the chicken breast halves dry and cut each into thirds. Rub the meat with thyme and add the lemon zest and thinly sliced ​​garlic cloves. Pour over the olive oil, mix well, and chill overnight. Heat a nonstick pan and briefly sear the meat and marinade, reduce the heat, and add the pitted olives. Then, covered, simmer over low heat for about 40 minutes. Sprinkle the dish with parsley and serve. Serve with baguette and a light vegetable dish, such as fried zucchini with lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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