Oh, the flavors of Provence. Herbs and spices that evoke memories from the South of France. Not only will this dish elict oohs and ahhs from your guests, its also a slow cooker recipe – Yippee! Cook up a pot of brown rice for the side, add a green veg and you’ve got dinner.

Plus the fennel in this recipe is a powerhouse!  The most fascinating phytonutrient compound is the anethole. In animal studies, the anethole has repeatedly shown reduction in inflammation which is a key component to fighting cancer. And the herb of choice today is thyme. We try and put thyme into as many dishes as we can because it possesses terpenoids which are recognized for their cancer preventive properties. Rosmarinic and ursolic acids are major terpenoids in the herb. Thyme also contains an essential oil that is rich in thymol, a powerful antiseptic, antibacterial, and a strong antioxidant.

Provencal Lemon Chicken

3 Cups Chopped Red Onions

2 Cups Chopped Fennel

8 – 10 Skinless Boneless Chicken Thighs

2 Lemons, Sliced

1 Cup Pitted Green Olives

1 ½ TB Olive Brine

2 Cups Chopped Artichoke Hearts

3 TB Capers

2 Tsp Herbes de Provence

1 Bay Leaf

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

1 Cup Vegetable Broth

½ Cup Minced Fresh Parsley, Thyme or Tarragon or combination

1 Recipe Brown Rice

Step One Place the onions in the slow cooker. Arrange the chicken thighs over the onions and then layer the lemon slices on top. Add the olives, brine, artichoke hearts, capers, Herbes de Provence, bay leaf, salt and pepper. Pour in the broth.

Step Two Cover and cook on LOW, 5-6 hours or HIGH for 3 – 3 ½ hours or until chicken is tender. Remove and discard the bay leaf. Stir in the herbs. Serve over brown rice.

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