
Provencal Chicken with Aioli, Tomatoes, and Basil

by:




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.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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)
Salt
Pepper
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
preparation

comments