Easy Chicken Dish for Summer Poulet Basilic aux Tomates Confites
Barbara Schuerenberg · Main Course · Poultry · Provencal Recipes · TasteThis chicken recipe combines the flavours of southern of the Mediterranean – basil, tomatoes, olive oil and pine nuts into a versatile main dish. You can serve Poulet Basilic aux Tomates Confites (chicken with caramelized tomatoes) hot or at room temperature. This recipe is simple to prepare, uses fresh ingredients and it is great for a picnic – a perfect summer dish.

Poulet Basilic aux Tomates Confites
Make extra when you prepare this chicken dish, it makes a great lunch the next day. Chicken, basil and sundried tomatoes a delicious summer combination.
Ingredients
- 2 chicken breasts
- 2 large handfuls cherry tomatoes
- 5 sun-dried tomatoes in oil
- 1 large handful pine nuts
- balsamic vinegar
- a handful of fresh basil leaves
- olive oil
Instructions
- With a little olive oil very gently fry the cherry tomatoes until wrinkled, then add a splash of balsamic vinegar and let caramelize.
- Cut the chicken breasts into bite-sized pieces and fry over very gentle heat in a separate pan in some olive oil.
- Stir every so often – the chicken pieces are not supposed to turn brown and crisp but stay nicely pale, tender and juicy.
- Once the chicken is cooked through, lift out of the pan and into a big bowl.
- Finely chop the sundried tomatoes and mix with the chicken pieces.
- Season with pepper fresh from the mill, fleur de sel, a generous splash of balsamic vinegar and some good olive oil.
- Add the cherry tomatoes with all their juices.
- Toast the pine nuts in a dry frying pan (don't add fat!) stir-frying them all the time. Careful – they burn very easily, so don't leave the stove! Once toasted, sprinkle the nuts over the chicken.
- Roll the basil leaves into a fat little cigar which you then cut into very fine strips (chiffonade) which you sprinkle over the dish.
- Can be eaten warm, lukewarm or cold (but not straight out of the fridge - cold temperatures kill the taste).
- Serve with crusty bread and a green salad.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Try this Fall Dinner Party Menu with Provençal Flavours
September 18, 2020
Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provençal summer without the oppressive heat of …
Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe
October 13, 2017
With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.…
Valentine’s Day Menu from Provence
February 12, 2019
Inspired by the flavours of Provence, Jeany Cronk of Mirabeau Wine curated a 3-course Valentine’s Day Menu to celebrate the romantic evening. This February 14th celebrate life and happiness with your sweetheart, your family or your best friends and enjoy Jeany’s festive menu! Imagine spending Valentine’s Day in Provence, snuggled up by the fire, listening to the mistral and …
Recipe for Gérald Passedat’s Ratatouille My Way
June 2, 2016
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.…
No Comment