Rustic French Chicken Provencal is one of those classic dishes everyone should make at least once. Large chunks of chicken are browned in butter in a Dutch oven, deglazed with wine or broth and slowly simmered in the bold savory flavors of garlic, rosemary and shallots with tomatoes and black olives. It is comfort food that brings out your inner Julia Child.
In keeping with the simple flavors of a well done Provencal, this dish should be uncomplicated and easy to prepare. Incorporate vegetables that are currently in season and consider this an opportunity to use whatever strikes your fancy.
New potatoes, left in their skins and doused with olive oil, seasoned with fresh, chopped parsley, salt and pepper are easy to pop in the oven along with the Provencal. Turn them once or twice during roasting for even browning and to prevent sticking.
Butternut squash and/or sweet potatoes are a colorful substitute for regular potatoes and offer added nutrition and fiber. Peel and cube equal parts squash and sweet potato, steam until tender and mash as preferred.
Lightly steamed or sauteed asparagus or green beans can be nestled next to the chicken on the plate. Lavishly ladle the sauce over the entire portion and provide a crusty artisan bread for dipping.
Celeriac and potato mashed with butter and a little cream are marvelous with this dish. Celeriac is a type of celery that features more root and less stalk. Boil slices of celeriac along with the potatoes and mash.
Equal parts spring peas and sliced button mushrooms, tossed with a little olive oil and chopped parsley, will complement the savory flavors of the dish.
Julienned carrots, or parsnips and onions, cooked in orange juice and honey lend a lovely color and sweetness to your perfect Provencal. Another option is to place a generous serving of the root vegetables on a bed of sauteed spinach.