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One-pot with Herbes de Provence cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the One-pot with Herbes de Provence dishes which you make.

Alright, don’t linger, let’s practice this one-pot with herbes de provence formula with 22 substances which are surely easy to have, and we have to process them at the very least through 18 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients - One-pot with Herbes de Provence:

1. Need 25-75 grams of smoked bacon cubes
2. Give 100-200 grams of chicken breast
3. Need 1 onion (I used a yellow, medium sized)
4. Get 2-3 cloves garlic
5. Make ready 50-100 grams green beans
6. Provide 50-100 grams - carrot
7. Require 2 stalks - celery
8. Provide 1/2 - red bell pepper (or any other colour)
9. Take 1/2 of yellow bell pepper (or any other colour)
10. Make ready 4-8 for ripe cherry tomatoes
11. Require 350-500 milliliter - chicken stock (cube or made, I used cube)
12. You need 350-500 grams small firm cooking potatoes (small ones in peel)
13. Give 2-3 of laurel leaves
14. Require 3-4 teaspoons for herbes de provence (ready made or make yourself)
15. Require of fresh ground pepper and sea salt
16. Need for olive oil
17. Provide for For the herbes du provence (makes about 2 portions) :
18. Make ready 2 teaspoons - dried thyme
19. Provide 2 teaspoons for dried savory
20. Need 2 teaspoons dried salvia
21. Require 2 teaspoons dried marjoram
22. Require 1 teaspoons dried oregano

One-pot with Herbes de Provence making:

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

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