It sounds so yummy - so French - so... complicated and intimidating. But it is not complicated. It is simple and delicious. You read right; French, delicious, simple.
This is a chicken thigh over salad. Super easy, incredibly flavourful.
It all started one day at Costco. I was walking down the spice aisle when I noticed this little jar for around $5:
It sounds good - what are the ingredients?
Wow, that's incredible. Just five herbs. I could do that. I could make that. But, realistically, I don't have time to make that right now, and certainly not for only $5. So I bought it along with some boneless skinless chicken thighs and went home.
And look at how pretty all the herbs are together. I could just sit here and look at them... but I was on task and things had to get done.
Some of the thighs met a gentle curry marinade for friends coming over the next day (they were a hit) and the remaining eight went into a large freezer bag to wait. Here is what else went in that bag.
RECIPE: Herbes de Provence Chicken (on salad)
8 boneless skinless chicken thighs
2 tbsp olive oil
2-4 tbsp herbes de provence
1 tbsp minced garlic (or powder)
1/4 tsp salt
1 tsp pepper
> throw it all into a large, sealable freezer bag or glass bowl
> mush all around until the garlic and herbes are over every piece of chicken
> let rest in the fridge for 24 hours if possible or at least 2 before cooking
> when you are ready, heat a cast iron skillet to medium heat
> sauté the chicken, one layer at a time (do not over-crowd the pot) until golden on both sides and cooked through
> slice and serve over salad
These waited around for about 24 hours before I got around to cooking them. There were several veggies that needed using up in the fridge, so I decided it was a 'chicken on salad' night.
For the salad, it is very free-flowing. I involve a lot of fresh herbs in my salads and there is almost always red onion, tomatoes, and something green.
For the salad with this chicken, I had:
- nappa cabbage (suey choy)
- italian parsley
- red onion
This dinner made me wonder... why do I not marinade things more often? Is it because I think it will take a lot of time? Do I just forget? When the flavours are this incredible, it is totally worth the extra five minutes one or two days ahead.
So I have to ask - what am I going to marinade for dinner tonight?