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Export 14 ingredients for grocery delivery
Step 1
In a large bowl combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil, add chicken breasts and marinade for 2-3 hours in a refrigerator.
Step 2
Take the chicken breasts out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.
Step 3
Preheat the oven to 200C/400F
Step 4
In a large and deep pan brown chicken breasts in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.
Step 5
Add flour to the pan and stir it in with with the oil that was left in the pan from browning chicken, add 1/2 of the marinade and scrape the bottom of the pan with a spatula to release the brown bits, cook it on high until the sauce thickens, which should take about 2 minutes, reduce the heat to medium.
Step 6
Add the rest of the marinade and stir, then add chicken stock, chicken breasts, halved cherry tomatoes and olives, bring to a boil and move it to the oven.
Step 7
Finish it off in the oven uncovered for 25 minutes.
Step 8
The sauce should reduce by a third and will coat a spoon when tested for thickness.
Step 9
Serve Chicken Provencal sprinkled with chopped fresh parsley with a side of rice or mashed potatoes.
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