Provence de la Californie

French comfort cooking under the California sun

Simple but tasty dinner of chicken wings browned and baked in butter, salt, pepper, and herb de Provence, with a bouquet garni for a bit of the French countryside.  We made chicken stock with the left over bits, adding some carrots and parsley for flavor, which turned out wonderful, buttery and flavorful.

Pictured to the left is a “chef’s snack” of baby avocados, sliced ham drizzled with olive oil, and raw cheddar, as an appetizer while the chicken browned.
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