The words of the prophets are written on the subway walls...

Sauteed onions and fennel are the opening of this Provencal grilled chicken. This chicken recipe is precisely warm and inviting. It combines fresh flavors such as tomatoes and tarragon with earthy tones from balsamic vinegar and herbs de Provence. Herbes de Provence is a mixture of dried herbs typical of Provence. Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name. The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers, though lavender was not used in traditional southern French cooking. This divine relish candidly sits atop grilled chicken, and tastes delicious at room temperature. As opposed to Parisian fare, southern French cuisine is usually prepared without sauces, and this is the perfect example. While eating this entree I become transported to the French countryside. I recommend a crusty baguette as a pleasant accompaniment. You will calmly be able to prepare this meal in under 30 minutes, which provides you time to relax and savor this delectable chicken.

Avignon Chicken

2 boneless chicken breasts, butterflied

1 fennel bulb, sliced (reserve fronds)

1 large onion sliced

2 cloves garlic minced

1/2 C cherry tomatoes

1 T fresh tarragon chopped

1 T herbes de Provence

1 T balsamic vinegar

olive oil

salt and pepper to taste

Heat 3 tablespoons olive oil in a saute pan over medium heat, add onions fennel and garlic. Saute until translucent. Add cherry tomatoes, herbes de Provence, vinegar, and more oil if needed. Cover. Allow to cook until tomatoes have burst open. Stir in tarragon, season with salt and pepper to taste.

Drizzle the chicken with olive oil, liberally season with salt and pepper. Grill until thoroughly cooked.

Smother sauteed veggies over chicken, drizzle with extra virgin olive oil, sprinkle reserved fennel fronds on top, serve family style.

Until tomorrow...Peace.