Ultimate Recipe: One-pot with Herbes de Provence

One-pot with Herbes de Provence, We need prepare 22 Ingredients And 18 Steps

Ok now Easy Tutorial One-pot with Herbes de Provence

We can cook One-pot with Herbes de Provence using 22 ingredients and 18 steps. Here is how you achieve One-pot with Herbes de Provence.

Ingredients of One-pot with Herbes de Provence

1. Prepare 25-75 grams of smoked bacon cubes.
2. Prepare 100-200 grams of chicken breast.
3. Prepare 1 of onion (I used a yellow, medium sized).
4. Prepare 2-3 cloves of garlic.
5. Prepare 50-100 grams of green beans.
6. Prepare 50-100 grams of carrot.
7. You need to prepare 2 stalks of celery.
8. You need to prepare 1/2 of red bell pepper (or any other colour).
9. You need to prepare 1/2 of yellow bell pepper (or any other colour).
10. You need to prepare 4-8 of ripe cherry tomatoes.
11. Prepare 350-500 milliliter of chicken stock (cube or made, I used cube).
12. Prepare 350-500 grams of small firm cooking potatoes (small ones in peel).
13. Prepare 2-3 of laurel leaves.
14. You need to prepare 3-4 teaspoons of herbes de provence (ready made or make yourself).
15. You need to prepare of fresh ground pepper and sea salt.
16. You need to prepare of olive oil.
17. You need to prepare of For the herbes du provence (makes about 2 portions) :.
18. Prepare 2 teaspoons of dried thyme.
19. You need to prepare 2 teaspoons of dried savory.
20. Prepare 2 teaspoons of dried salvia.
21. Prepare 2 teaspoons of dried marjoram.
22. You need to prepare 1 teaspoons of dried oregano.

One-pot with Herbes de Provence directions

1. Fritter the onion and cut the paprika in medium sized pieces.
2. Peel the carrot, then cut in half in the length and in to 1cm thick slices, cut the celery in 1-2cm thick rings.
3. Peel the garlic cloves, half them and cut into 4-6 medium pieces.
4. Wash the green beans, cut of the ends and then in 2-3cm pieces.
5. Cut the cherry tomatoes in half.
6. If you use the potatoes in peel, wash them thoroughly, otherwise peel them and cut them into medium sized pieces, mine were small so most of them I could cut in half, some in quarters.
7. Cut the chicken breast in your favourite shape, I used stripes.
8. Always when I cook green beans, there is some brownisch foam coming off so I boiled them separate for about 2-3 minutes and washed them once more. Then put aside untill needed.
9. Put on a thick bottomed pan on medium heat with some olive oil.
10. Add the onions and bake them slowly for about 2 minutes.
11. Add the smoked bacon cubes and let for another 2 minutes.
12. Add the chicken with some fresh ground pepper and with a stir here and there let it untill it looks done for about 5 minutes.
13. Add the pieces of bell pepper, celery, carrot, beans and garlic and let for another 2 minutes.
14. Put in the herbes de provence and stir until you smell the herbs.
15. Add the potatoes, the laurel leaves and the chicken stock and bring to a boil lower the heat and simmer for about 8-10 minutes.
16. Add the cherry tomatoes and let it boil for another 5 minutes.
17. Try to stick in the potatoes with a fork to see when they are done.
18. Finish it to taste with some more fresh ground pepper and salt.

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