Tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, oregano and lavender are common ingredients. They are also a great shortcut to big flavor.
Sunny southern France, known for swaying fields of purple lavender buds, also is flush with all manner of aromatic herbs. Tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, oregano and more grow wild.
We use it to great effect with bone-in chicken breast in this simple skillet dinner from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region. Before searing just the skin side of the chicken, we toss the blend with garlic, onion, bell pepper, tomatoes, zucchini and capers. We then sear the chicken and nestle it into the vegetables to roast in a 475℉ oven.
When shopping, look for bone-in chicken breasts that are about 12 ounces each. Larger ones require longer cooking, which will result in overdone vegetables. And when you remove the skillet from the oven, don’t forget that the handle will be hot.
Pour off and discard all but 1 tablespoon fat from the skillet. Add the vermouth, bring to a boil over medium-high and cook, scraping up any browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add the vegetables and cook, stirring, until just warmed through, about 1 minute, then distribute in an even layer. Nestle the chicken skin up in the vegetables and add any accumulated juices.
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