Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, one-pot with herbes de provence. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

One-pot with Herbes de Provence is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. One-pot with Herbes de Provence is something that I’ve loved my entire life.

The recipes in this collection feature herbes de Provence, a blend of aromatic dried herbs from the French region of Provence that typically includes thyme, fennel, rosemary, marjoram, savory, and oregano, with recipes for classic coq au vin, a French-style split pea soup, mustard chicken thighs, porcini pork tenderloin, and more. Add chuck roast back into the pot. Add the tomatoes, wine bay leaf and herbs de Provence to the pot. The liquid should cover the veggies and about half the meat.

To begin with this particular recipe, we have to prepare a few components. You can cook one-pot with herbes de provence using 22 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make One-pot with Herbes de Provence:

1. Make ready smoked bacon cubes
2. Take chicken breast
3. Prepare onion (I used a yellow, medium sized)
4. Make ready garlic
5. Take green beans
6. Take carrot
7. Make ready celery
8. Get red bell pepper (or any other colour)
9. Make ready yellow bell pepper (or any other colour)
10. Get ripe cherry tomatoes
11. Take chicken stock (cube or made, I used cube)
12. Prepare small firm cooking potatoes (small ones in peel)
13. Get laurel leaves
14. Take herbes de provence (ready made or make yourself)
15. Get fresh ground pepper and sea salt
16. Prepare olive oil
17. Get For the herbes du provence (makes about 2 portions) :
18. Get dried thyme
19. Take dried savory
20. Take dried salvia
21. Make ready dried marjoram
22. Take dried oregano

In a dutch oven, melt butter and add leek and fennel. Zip the top of the bag shut and massage the contents until everything is equally distributed. Place the bag in a bowl, in the refrigerator, overnight. Mix the herbes de provence, ground fennel, ground pepper and thyme together.

Instructions to make One-pot with Herbes de Provence:

1. Fritter the onion and cut the paprika in medium sized pieces
2. Peel the carrot, then cut in half in the length and in to 1cm thick slices, cut the celery in 1-2cm thick rings
3. Peel the garlic cloves, half them and cut into 4-6 medium pieces
4. Wash the green beans, cut of the ends and then in 2-3cm pieces
5. Cut the cherry tomatoes in half
6. If you use the potatoes in peel, wash them thoroughly, otherwise peel them and cut them into medium sized pieces, mine were small so most of them I could cut in half, some in quarters
7. Cut the chicken breast in your favourite shape, I used stripes
8. Always when I cook green beans, there is some brownisch foam coming off so I boiled them separate for about 2-3 minutes and washed them once more. Then put aside untill needed
9. Put on a thick bottomed pan on medium heat with some olive oil
10. Add the onions and bake them slowly for about 2 minutes
11. Add the smoked bacon cubes and let for another 2 minutes
12. Add the chicken with some fresh ground pepper and with a stir here and there let it untill it looks done for about 5 minutes
13. Add the pieces of bell pepper, celery, carrot, beans and garlic and let for another 2 minutes
14. Put in the herbes de provence and stir until you smell the herbs
15. Add the potatoes, the laurel leaves and the chicken stock and bring to a boil lower the heat and simmer for about 8-10 minutes
16. Add the cherry tomatoes and let it boil for another 5 minutes
17. Try to stick in the potatoes with a fork to see when they are done
18. Finish it to taste with some more fresh ground pepper and salt
19. Ready to serve and ENJOY!

Place the bag in a bowl, in the refrigerator, overnight. Mix the herbes de provence, ground fennel, ground pepper and thyme together. Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil. Rub the mixture over the roast so that all surfaces are coated with the herbs.

So that is going to wrap it up for this special food one-pot with herbes de provence recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!