Provencal Chicken with Aioli, Tomatoes, and Basil


by: Cutie Chef

The trick to this dish comes from a Provencal fish stew called a bourride, in which the stewing liquid for the fish is thickened with aioli. Remember when chopping basil to sprinkle it with a little olive oil and chop it at the last minute so it doesn't turn black. You can be more or less refined about the tomatoes as you like: peel and trim away the inner pulp, so you end up with perfect dice, or just peel, seed, and coarsely chop. Makes 4 main-course servings.


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serves: 4

in Sautéed Chicken Butter recipe

1 cup chicken broth (preferably brown chicken broth)

4 tomatoes (peeled, seeded, and diced or coarsely chopped)

1/2 cup aioli

1/2 teaspoon saffron threads (soaked in 1 tablespoon water for 30 minutes)

20 leaves fresh basil (finely chopped)



Nutrition Facts
Provencal Chicken with Aioli, Tomatoes, and Basil

Servings Per Recipe: 4

Amount per Serving

Calories: 33

  • Total Fat: 0.6 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 24.4 mg
  • Total Carbs: 5.7 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 3.3 g
  • Protein: 2.4 g

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1.  Cook the chicken as directed and transfer to warmed soup plates. Just before the chicken is ready, bring the broth to a simmer in a saucepan and add the tomatoes. Put the aioli in a bowl and slowly pour in half of the broth while whisking constantly. Pour this mixture into the broth remaining in the saucepan and whisk over low heat for just a minute or two to make sure the broth is nice and hot. Don't let it boil or the aioli will curdle. Whisk in the saffron and its soaking water and the basil and season with salt and pepper. Pour the brothlike sauce over the chicken and serve.

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