To Eat: Chicken Provençal

Last night I made chicken provençal using this recipe by Sassy Radish. It’s easy & good, although I have a few tweaks:

• The chicken meat itself was a little bland. I’ll try rubbing thyme, rosemary, salt, & pepper under the skin next time, and maybe stick the lemon slices under the skin as well.
• The green olives aren’t in the original recipe, but I prefer their flavor to kalamatas here. I’ll use them exclusively in the future.
• Instead of chicken broth, I’ll try 1/4 cup dry white wine.
• Other possible additions include capers, basil, and a few more vegetables (artichokes, red peppers, or carrots).

Still, it was yummy! Definitely worth making. See the original recipe here.