Chicken Provencale a la Joel Robuchon

Ingredients:

Sauce

  • 2 onions, chopped
  • 8 plum tomatoes, chopped
  • 8 cloves garlic, minced
  • 2 cups chardonnay
  • W carrots, diced
  • ½ tsp Herbes de Provance (mixture of thyme, rosemary, oregano)
  • ¼ cup parsley, chopped
  •  3 tbsp. olive oil (I use extra virgin; Manzanilla olives are my favorite)
  • 1 tbsp. butter

6 chicken breasts

Saute onions in two tbsp. oil and ½ tbsp. butter until soft and translucent, about 5 minutes.  Add garlic and tomatoes and cook until thick, about 5 minutes more.  Season with salt a pepper.  Set aside.  Deglaze the pan with the 2 cups wine and cook down until reduced in half, about 7 minutes. 

Brown the chicken on both sides in remaining oil and butter on all sides.  Put at the bottom of an over proof dish.  Cover with vegetables and reduced wine.  Cook for another 20 minutes.

I serve this with Jasmine rice, but an starch will do as well as good baguette to sop up the sauce.

Bon Apetit!