RCI-MT.004.0403.001
Garden Chicken Supreme
Garden Chicken Supreme This is a really lovely springtime meal. I prefer to use rosemary on its own rather than herbes de Provence. This is lovely with rice, but I prefer it with couscous.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 4 unit
- 1 tablespoon
- 2 cloves
- 2 unit
- 2 unit
- 1 unit
- 1 unit
- 1 unit
- 6 tablespoons
- 1 unit
- 1 unit
- 2 tablespoons
- 1 unit
Method
1
Pat the chicken breasts dry with paper towels and season both sides generously with herbes de Provence, salt, and black pepper.
2
Heat 3 tablespoons of olive oil in a large shallow pan over medium-high heat until shimmering.
2 minutes
3
Place the seasoned chicken breasts in the hot oil and cook for 5–6 minutes per side until golden brown and cooked through, then transfer to a plate.
6 minutes
4
Mince the garlic cloves and slice the onions into thin half-moons; peel and slice the courgettes into thin rounds, and cut the red, green, and yellow peppers into thin strips, removing seeds and membranes.
5
Add the remaining 3 tablespoons of olive oil to the same pan and sauté the onions and garlic over medium heat for 2–3 minutes until fragrant and softened.
3 minutes
6
Add the courgettes and all three peppers to the pan and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
6 minutes
7
Pour in the canned chopped tomatoes with their juice and stir to combine, then return the chicken breasts to the pan, nestling them among the vegetables.
1 minutes
8
Reduce the heat to medium-low, cover the pan partially, and simmer for 12–15 minutes until the vegetables are tender and the sauce has thickened slightly.
15 minutes
9
Taste the dish and adjust the seasoning with salt and black pepper as needed.
10
Sprinkle the chopped fresh parsley over the dish and garnish with fresh basil leaves if desired before serving directly from the pan or plated individually.