As some of you may know, all of my recipes originate from my kitchen through careful thought and eagerness to experiment with flavors and ingredients. This St. Tropez Chicken is a recipe I was inspired to make after watching a special chef make firsthand in front of me. Not only was the meal memorable, it was so delicious and I had to make it in my own kitchen!
Through careful observance that I gathered from being a hungry spectator in the kitchen, I have mastered this dish and am excited to share it with you!
This recipe is special because of its tastes and textures. It calls for red grapes, green olives, peppers and onions, all seasoned with Herbs de Provence. This seasoning is premixed and bottled, and can be found at any grocery store. The herbs are aromatic given it is a mixture of the following dried herbs: Thyme, Marjoram, Basil, Fennel, Sage and Lavender.
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Medium Onion
- 1 Cup Red Grapes
- 6-10 Large Green Olives
- 2 Chicken Breasts
- 2 Garlic Cloves
- 1 Cup Fat-Free, Low-Sodium Chicken Broth
- 1 Tsp. Herbs de Provence
- 1 TB EVOO
- Salt & Pepper
Dice up the peppers and onions and throw them into an oven-safe baking dish. Then, slice your olives in half and chop up fresh garlic to add to the peppers and onions. Leave the grapes whole and toss those in as well. To season, add 1 TB EVOO, ¼ tsp. salt and ¼ tsp. pepper, ½ tsp. Herbs de Provence and combine until all spices and the oil is evenly coated over the vegetables
Place the vegetables in a 400-degree oven for 45 minutes, while tossing in the middle of the cooking process.
While the vegetables are cooking, you can begin to season your chicken breasts in a glass Pyrex dish. Rub EVOO over the chicken breasts and season with a sprinkle of salt & pepper, and another ½ tsp of Herbs de Provence.
After the chicken is seasoned, you can go ahead and place it in the oven. You can now take your vegetables out of the oven to rest while the chicken cooks.
After 35 minutes of the chicken cooking, add the chicken broth and the vegetables to the glass dish that the chicken is cooking in. Let that cook in the oven for 15 minutes. The vegetables and broth will create a tasty and aromatic sauce.
Once you have plated the chicken, serve the remaining vegetables and sauce in a separate bowl – you will not get enough of it and will keep going in for more! The grapes become soft, sweet and pair nicely with the caramelized onions and salty olives.
This chicken can be served with any side of choice. If you serve with a baked sweet potato like I did, you can spoon the vegetable mixture over. It’s delicious!