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Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence. Transfer the chicken breasts to a medium bowl and pour the buttermilk on ...
3 oz. of lemon Herb Chicken, marinated. 1/2 cup of brown rice. ... 1 tsp. of herbs de Provence. 1/2 cup of cherry tomatoes. 2 tsp. of capers. 4 oz. of Rotisserie chicken. 1 whole grain bread roll.
Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.
Rub all but 1 tablespoon of the herbs over the chicken, covering it well. Scatter the garlic cloves in the pan and roast for 15 minutes. Reduce the oven temperature to 350°. Slowly pour 1/2 cup of the white wine over the top of the chicken, being careful not to disturb the herb crust and roast for 15 minutes longer.
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available ...
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Herbs and seasonings vary by region, and include fleur de sel, herbes de Provence, olive, tarragon, rosemary, marjoram, lavender, thyme, fennel, and sage. Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops.