Herbes de Provence Chicken with Onions, Peppers, and Tomatoes

Herbes de Provence is a fragrant mixture of dried herbs used in all French cooking, not just in Provence. Keep it on hand to season meat marinades, vinaigrettes, salads, and more. In the recipe below, the herbs add an extra depth of flavor to the onion, pepper, and tomato, while infusing the meat with hints of sage, thyme, rosemary, basil, and tarragon.

Notice how the herbes de Provence have coated the peppers and onions while they cook.

My favorite wine pairing with chicken is usually Pinot Noir, but it also goes well with many other wines like Cabernet Franc or Sauvignon Blanc. See my recommendations for Saget La Perrière wines (and learn about visiting their 200-million-year-old cave in Sancerre) following the recipe.

Ingredients

1 chicken, cut up

3 tablespoons extra-virgin olive oil

1 medium onion, cut in half and thinly sliced

1 large green pepper, cut into 1” slices

1 large red or orange pepper, cut into 1” slices

1 tablespoon Herbes de Provence (save 15% with promo code FCS-DC)

1/4 cup dry red wine (like La Petite Perrière Pinot Noir)

2 cloves garlic, minced

1 14.5-oz can diced tomatoes

Instructions

1) Place a large sauté pan over high heat. Add 2 tablespoons of olive oil. Reduce heat to medium-high and brown chicken, about 5 minutes per side. Remove chicken to plate and set aside.

2) Pour off oil from pan, leaving 1 tablespoon, and any brown bits from the chicken. Add the remaining 1 tablespoon olive oil. Add onion, peppers and Herbes de Provence and sauté for a minute over medium-high heat. Add red wine to deglaze the pan, stirring until the bottom of the pan is free of all brown bits. Reduce heat to low and sauté mixture until peppers are beginning to soften, about 5-8 minutes. Add garlic and cook, stirring, 1 minute.

3) Stir in tomatoes. Place chicken and any juices on top of the mixture. Cover and cook over low heat (make sure the tomatoes are slowly simmering) for 25 minutes. Serve with mashed potatoes and your favorite vegetables.

WINE RECOMMENDATIONS

Saget la Perrière is a Loire Valley winery that is located in Sancerre, inside a natural cave carved out 200 million years ago by the Atlantic Ocean as it receded from the region. All of the winemaking processes occur inside this huge cave, from the pressing of the grapes to the bottling and aging of the wines.

Tip: If you visit the Loire Valley, stay at the gorgeous Le Panoramic Hotel in the heart of the Sancerre vineyards and plan a visit to the winery’s tasting bar inside the cave.

Inside the La Perrière caves.

Photo courtesy of Saget La Perrière.

La Petite Perrière Pinot Noir 2018. This Vin de France is all about freshness and fruitiness. The grapes are sourced from two locations: the cooler Loire Valley, as well as the warmer Languedoc region, in the south of France. The blend of austere Loire wine with ripe, fruity Languedoc makes for an easy drinking, fruit-driven Pinot Noir, tempered by the minerality, and bright acidity of Loire wine. Retail $10-12 and screwcap.

Saget La Perrière Marie de Beauregard Chinon 2017. The earthiness of this Loire Valley Cabernet Franc goes perfectly with the fragrant herbes de Provence. This medium-bodied, dry yet fruity wine, has notes of blueberry, blackberry, cassis, and a hint of vanilla, all wrapped up in silky tannins. Retail $20-22.

Domaine de la Perrière Sancerre 2018. For white wine lovers, this beautiful Sancerre — packed with fresh herbal notes and a flinty minerality— is the way to go. Made from 100% Sauvignon Blanc, the wine’s zesty acidity and intense aromatics make it an excellent match for the herb-perfumed chicken. Retail $29.