Wednesday, March 3, 2010

Eat for a Week, Episode 21: Chicken de Provence

Here's another marinated chicken dish, this one of my own devising. I spent about $15 on chicken and veggies. This dish is also really nice when cooked on a grill. But what isn't, really?


Large bowl
Large skillet
Rice cooker with steamer basket


2 small bottles chardonnay
1-2 Tbsps spicy brown mustard
2-3 Tbsps herbs de provence
5 cloves garlic, smashed
salt & pepper to taste
4 chicken breasts (approx. 2 pounds)
1 lb fresh asparagus
1/4 lb sugar snap peas
1 can baby corn
5 cloves garlic, thinly sliced
1-2 Tbsps olive oil


For marinade:
Combine wine, mustard, herbs, salt, pepper and smashed garlic in a large bowl. Mix well.
Slice chicken breasts into strips and add to marinade.
Cover and refrigerate for 1-2 hours.

For vegetables:
Cut into 1 - 1 1/2" pieces and combine with sliced garlic in steamer basket. Season with salt and pepper as desired.
Assemble rice cooker (with rice & water in the bottom vessel) and cook.

Heat olive oil in skillet over medium heat.
Add chicken and smashed garlic, cook until done. (Discard left-over marinade.)

Serve chicken over bed of rice and steamed veggies.

Music was "Party on the Poop Deck!" by The Hybiscus Journals. Download it for free - or whatever you think it's worth - at

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