Chicken Provencal

Cooking Instructions

Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the garlic and toss for about 1 minute, then remove and reserve. Soak the bread in the vinegar and season with salt and pepper. Lightly brown the bread in the skillet for 2 - 3 minutes, then remove and reserve. Put the garlic, bread, almonds, and bay leaf in a blender or food processor, and process until you have a paste. Add the remaining 2 tablespoons olive oil to the same skillet and brown the chicken pieces on both sides. Mix the garlic paste with the chicken broth, and add it to the pan with the chicken. Cover, and simmer about 20 minutes, or until chicken is done. Remove the chicken to a serving dish and keep warm, leaving the sauce in the pan. Skim off and remove any excess fat with a spoon. Mix the mayonnaise and lemon juice together and gradually add to the pan, stirring it into the sauce. Pour the finished sauce over the chicken and serve.

Wine Pairing(s)

Steele 'Shooting Star' Merlot

Kathy Lynskey 'Block 36' Reserve Pinot Noir

Red Diamond Cabernet Sauvignon

Domaine La Garrigue 'Cuvee Romaine' Cotes du Rhône

Palazzo Alcineo

Paul Jaboulet Aine Parallele "45"

Candoni Merlot

Chateau Ste. Michelle Cabernet Sauvignon

Altos Las Hormigas Reserva Malbec

Andrea Oberto Nebbiolo