29 Reviews of Chicken Provencale

From: WeekendWarrior

On Feb 13, 2008

This is one of my favorite recipes. I served it over some instant (and very easy to make) garlic and olive oil couscous and it really added to the overall Mediteranian feel. I also substituted green olives and added capers about 15 minutes before serving. My family loved it and I will make it again soon.

From: kiwidutch

On Jun 15, 2005

10 stars !!! This recipe went down a treat even with fussy DH who isn't a huge chicken fan, left our guests gushing praise and the few leftovers tasted great the next day. The recipe is versitile because you can make it as spicy or mild as your tastes prefer c.f. the chili and uses items readily available in my store cupboard. Most of all the flavour is excellent,I cooked it as directed and the chicken was falling apart but moist and it was mega mega easy to make. The only change I made was to use spring onions in place of regular ones because I had them to hand, and used 3 cloves of garlic because I knew it was popular with everyone coming to dinner that night. I could honestly eat this tasty meal every day for a week We had it with jacket potatoes, and the next day with rice... wonderful !!!! Economical too, an additional bonus A very firm favourite from now on ... Thanks !

From: Southern Lady

On Sep 29, 2005

The blending of herbs and spices was unique and a nice change from the ordinary. Next time I will cut back on the black olives to 1/3 cup and oregano to 1/2 tsp so that the cumin and chili powder "talk" a little louder in the sauce. Thanks for sharing, m0m!

From: Jewelies

On Jun 30, 2005

Fabulous recipe, the olives were bursting with flavour. I only used 3 chicken breasts but all the sauce and was really pleased I did. Thanks for sharing!

From: Sally E

On May 15, 2009

SUPER recipe! I tasted it before the red wine... thought, this tastes so good I don't think it needs it... added the wine and WOW! After simmering double WOW! I had my mum and chef husband to cook for (not an easy- to-please pair). I pre-prepared so it simmered away in the background. They laughed as I sat and drank beer with them (no stress!) and they secretly exchanged "knowing" looks (my cooking track record may be a little sketchy). But you should have seen their faces once they tasted it!! I had a very hard time being "non chalant" as I too was blown away. Amazing for a recipe that is really pretty simple! The buttered pasta as a side was a perfect accompaniment! My dad is now now demanding I make it for him as he missed out! Thank you for sharing this wonderful dish. Other recipe hunters - TRY THIS RECIPE!! Warning though - make more than you think you need (may cause guests to lick the pan!) Thank you

From: :)shirley(:

On Jan 5, 2009

This was a nice cozy meal. I did sub the breast for a whole cut up chicken. It turned out nicely all in all. However, when I fix this again I will cut back on the cumin as I felt it took over. I'm not sure why there are olives in this, but I found some jalapeno flavored olives and used those. I'm thinking that a green olive might go nicely too. Next time I will also add more vegies such as mushrooms and celery. Thank you for posting m0m.

From: Chef #216114

On Apr 24, 2006

Very good recipe, the green chilies are an unusual touch. This is kinda Italian-Mexican combination of flavors. I left out those nasty olives! I always give my leftovers to a friend, and she really raved about it. I will do this recipe again.

From: SugaredAlmond

On May 25, 2006

I loved the flavours in this recipe, and for once in my life, I managed to make it without loads of additions! Having said that, I made the same quantity of sauce to just 3 chicken breasts. I also didn't need to cook it nearly as long as stated. Even over a very low heat, the sauce was reduced and pulpy, and the chicken cooked through after only 30mins. I served this with papardelle.

From: Irish Rose

On Jun 24, 2006

Great recipe! My husband loved it and suggested that we have it often. I used two breasts and four thighs and had just the right amount of sauce. I didn't use the black olives or spring onions only because I didn't have any. I served this over noodles and it was very good and easy too. Thank you!

From: Chef #293595

On Feb 14, 2006

This recipe is excellent and not difficult to make. My husband (not on gluten-free diet) loved it too. I like to have more sauce, so I use less chicken and it tastes good reheated.