Barbara SchuerenbergMain CoursePoultryProvencal RecipesTaste: Food & Drink

Easy Chicken Dish for Summer Poulet Basilic aux Tomates Confites

This 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
Poulet Basilic aux Tomates Confites
Print Recipe
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.
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Poulet Basilic aux Tomates Confites
Poulet Basilic aux Tomates Confites
Print Recipe
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.
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. With a little olive oil very gently fry the cherry tomatoes until wrinkled, then add a splash of balsamic vinegar and let caramelize.
  2. Cut the chicken breasts into bite-sized pieces and fry over very gentle heat in a separate pan in some olive oil.
  3. Stir every so often – the chicken pieces are not supposed to turn brown and crisp but stay nicely pale, tender and juicy.
  4. Once the chicken is cooked through, lift out of the pan and into a big bowl.
  5. Finely chop the sundried tomatoes and mix with the chicken pieces.
  6. Season with pepper fresh from the mill, fleur de sel, a generous splash of balsamic vinegar and some good olive oil.
  7. Add the cherry tomatoes with all their juices.
  8. 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.
  9. Roll the basil leaves into a fat little cigar which you then cut into very fine strips (chiffonade) which you sprinkle over the dish.
  10. Can be eaten warm, lukewarm or cold (but not straight out of the fridge - cold temperatures kill the taste).
    Poulet Basilic aux Tomates Confites
  11. Serve with crusty bread and a green salad.
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Barbara Schuerenberg

Barbara Schuerenberg

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she runs her cooking school Cuisine de Provence in Vaison la Romaine.

Based out of Barbara’s comfortable kitchen, Cuisine de Provence courses typically run from mid-March to the end of October. The number of participants is limited; with only 4-5 people everyone gets involved in the preparation of the regional dishes.

Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.

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