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Home / Food and Wine Pairings / Chicken Provençale

Chicken Provençale

Chef, Lenny Redé
Wine Pairings:   Grenache

, 

A textbook wine pairing with Rosé whether its from the Columbia Valley or France- viola!

Savvy match: When it comes to summer, there is nothing like lounging on my deck with a nice glass of rosé and this chicken Provençale is perfect to pair with.  Refreshing and delicious, it is a great porch pounder. But many people don’t realize that rosé is one of the most food-friendly wines. Because rosé is made with red grapes, the wines can be a little more substantive than many white wines, but without the troublesome tannins can make some reds tricky to pair. Everything from vegetarian foods, spicier cuisines, and herbal and aromatic dishes can all be enhanced by the power of rosé.

Rosé is made in virtually every wine-growing region worldwide from just about every grape.  It may be a surprise that the list includes the home of powerhouse reds, the Columbia Valley in Washington state. However, rosé’s true home is in the south of France, in Provence, to be specific. So, when it comes to pairing with food, I look to Provence for inspiration — where ratatouille, salad Niçoise, bouillabaisse are classics. But a personal favorite is chicken Provençale, a chicken marinated in olive oil, garlic, and fresh herbs grilled and served with a sauce of fresh tomatoes, Niçoise olives, fennel, and a touch of anchovy and capers and served up with some haricot vert and chilled rosé et viola!

Ingredients

  • 3 pounds chicken breast - boneless, skinless and butterflied
  Marinade:
  • ¼ cup olive oil
  • 1 teaspoon each fresh rosemary, thyme and sage
  • ½ teaspoon red pepper flakes
  • 1 teaspoon garlic, chopped
  Provençale sauce: 
  • ¼ cup olive oil
  • 1 each onion, diced
  • 1 each fennel, diced
  • 2 cloves garlic, chopped
  • ½ cup white wine
  • Salt
  • 1 teaspoon red pepper flake
  • 2 tablespoon chopped parsley
  • 1 tablespoon herbes de Provence
  • 1 tablespoon fresh thyme
  • 1 cup olives – Niçoise, Picholine, etc.  
  • 2 tablespoons capers
  • 2 each anchovy, minced
  • 1 pound fresh tomato, diced
  • ¼ cup sun-dried tomatoes, diced
  • 14 ounces tomato puree

Steps

1.

In large bowl combine ingredients for marinade.

2.

Butterfly chicken breasts:

Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly.

3.

Place into marinade and toss to coat, then move it to a zip top bag. You can do this a day before.

4.

To make the sauce:

In a large pot, heat olive oil and add onion, fennel and garlic, stir to soften. Add spices and herbs, stir to sweat and add white wine. Reduce. 

5.

Add olives, capers, anchovy, tomatoes, and puree.

6.

Cook until the sauce is thickened, remove from heat.

7.

Preheat the grill. Clean and brush with oil.

8.

Place chicken breast butterflied side down. Cook 3 minutes, turn a ¼ turn, cook 2 minutes.

9.

Flip and cook for another 2 – 4 minutes, remove from the grill and let rest for a few minutes.

10.

To serve, place a piece of chicken on the plate and top with the Provençale sauce. Haricot vert or roasted potatoes are an excellent compliment on the side.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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