Your personal cooking assistant

Hello! I'm your AI Chef

Ask me about recipes, cooking techniques, ingredient substitutions, meal planning, or anything food-related!

Chat History

🔍

Find Your Next Dish

Search for recipes, reels, and cooking inspiration

This recipe has no image. Recipes without a cover image will not appear in the feed.
Phil's Poulet Provençal (Chicken Provencal)

Phil's Poulet Provençal (Chicken Provencal)

Recipe Book: Yves' Recipe Book

by Philippe Sicard
Main Course

Ingredients

Tick what you need, then build your shopping list.

Cooking for
4 people

Scaled to 4. The saved recipe makes 4 people — nothing here is saved.

0 of 0 selected

Preparation


1

Step 1

In a large cast-iron or stainless steel pot (avoid aluminum), cook the bacon or lard, cut into small pieces, until crispy.

2

Step 2

Remove the bacon pieces, leaving the melted fat in the pot, and set them aside for later.

3

Step 3

Add a little oil, more or less depending on the amount of fat left by the bacon. Sauté the chicken pieces until they are all well browned. Remove them from the pot as they are ready and set them aside.

4

Step 4

When all the chicken pieces have been removed, sauté the garlic in the oil and bacon fat, then add the fresh tomatoes cut into very small pieces. Be careful not to burn the garlic!

5

Step 5

Add the wine. Simmer over medium heat and uncovered for 5 or 10 minutes to blend the flavors well. Add a little water and bring to a boil. Immediately reduce the heat.

6

Step 6

Return the chicken pieces to the pot. Mix well with the sauce. Let it cook over low heat (1 or 2) for half an hour.

7

Step 7

Add the beans and mix well with the chicken. Over very low heat (1), let it cook for a good hour or even a little more. Mix everything two or three times. Fifteen minutes before serving, add the reserved bacon.

8

Step 8

At very low heat, the beans will not be overcooked; they can even be kept slightly crunchy with this cooking method.

9

Step 9

This recipe is a variation of one taught to me by a woman from Marseille: without the chicken. It then becomes a delicious vegetable side dish. You can vary by substituting lamb for chicken.

10

Step 10

BON APPÉTIT!

Recipe By

Recipe By

Yves Asselin

Comments

Have you tried it? Rate the recipe.

  • FairFair
  • GoodGood
  • ExcellentExcellent

No comments yet — be the first to leave one.

📹 Video

Video Title

Saved
Saved