©Simply Good Food all rights reserved 2005

This is a great one dish meal. Serve it with a loaf of crusty french bread to dip into the rich savory sauce and a salad .
Chicken Provencal

DREDGE (lightly flour) a whole chicken breast and brown in 2-3 TBS olive oil in a cast iron pan (or earthenware dish that you can use on top of the stove and then put in the oven)

ADD 1/2 cup canned diced tomatoes, 1 cup Port, 6-8 peeled whole garlic cloves, 2 TBS herbs de Provence, salt and pepper, and a large fennel bulb cut into quarters

BAKE uncovered for 3/4 hour in 350 degree oven- baste with sauce 1-2 times

ADD 1-2 sliced Portobello mushrooms and bake for another 15 minutes

Serves 2-3 ( double recipe for 6 servings)

TIP If you don't have the herbs de Provence mixture use a combination of pepper,thyme,basil,and rosemary.