Herbes de Provence

Normally I don't like the thought of buying speciality ingredients for one dish because, for me, specialty ingredients are usually bought for just one dish and then clog up my cupboards waiting to be pulled out again. But, I've heard a lot about herbes de Provence lately and I needed to try them. 

After just opening the container of herbes de Provence and smelling what was inside, I had a pile of ideas flood into my head. I know this specially ingredient won't be clogging up my cupboards. I know I am going to try using this mixture of dried French herbs in lots of different dishes!

But first I'm going to share the dish that inspired my buying them in the first place - Chicken Breasts with Herb Roasted Tomatoes, inspired by one from Bon Appetit's August magazine. 

Chicken Breasts with Herb Roasted Tomatoes - serves 4-6

4 large tomatoes, chopped into eight or so pieces each
6 tablespoons olive oil
2 tablespoons herbes de Provence
1 tablespoon Worcestershire sauce
6 chicken breasts, boneless and skinless
1 medium sweet onion, finely chopped
2 tablespoons Balsamic vinegar
3 tablespoons parsley, chopped
Salt and pepper to taste

1. Preheat oven to 450 degrees.

2. Combine onions, tomatoes, herbes de Provence, 2 tablespoons olive oil, and salt and pepper in a large baking dish. Cook in the oven for about 15 minutes or until soft.

3. While the tomatoes are cooking, season the chicken with salt and pepper. Add two tablespoons olive oil to a frying pan and sear chicken in it so both sides have a nice browned colour, about 6 minutes.  Continue cooking on lower heat until the chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board to let rest.

4. When the tomatoes have finished cooking, drizzled Worcestershire sauce to top and stir to combine. Then deglaze the pan the chicken was cooked in with the vinegar and pour into the tomatoes. Season sauce to taste with salt and pepper.

5. Serve sauce in wide rimmed bowls with chicken on top and sprinkle with fresh herbs. Enjoy!

If you would like a brighter colour to your sauce, try using red wine vinegar instead. I just love the flavour of Balsamic vinegar so I chose to use it. :)