INGREDIENTS

  • 4 skinless chicken breasts
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons herbes de provence
  • 1 head garlic cloves , peeled
  • 1 red bell pepper , diced
  • 1 carrot , diced
  • 6 parsley sprigs
  • 1/2 cup chicken stock
  • 1 cup red wine vinegar
  • 1 tablespoon tomato paste
  • chopped parsley (to garnish)

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Season chicken generously with salt, cayenne and herbs de Provence.
  3. Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
  4. Tuck in the parsley sprigs and pour on stock to almost cover chicken.
  5. Cover the skillet and braise in the oven until chicken is just cooked through.
  6. Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
  7. Remove the chicken from the skillet and set aside.
  8. Place the skillet on the stove and simmer until vegetables are very soft.
  9. Remove the parsley and puree the skillet’s contents in a blender. (I used an immersion blender).
  10. Return sauce to skillet.
  11. Add the reduced vinegar and tomato paste to the sauce.
  12. Return the chicken to the pan to reheat gently.
  13. Serve on a platter with chopped parsley, if desired.