• Chef Stacy

Herbes de Provence | What’s New in the Market?

Spice, spice, baby. I love spices. The aroma and flavor that spices add will elevate your favorite dishes. Our in-house blend of Herbes de Provence promises to be a crowd-pleaser. Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. In the North American market, lavender leaves are also typically included. Julia Child brought popularity to the blend in the 1960s when she included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking.

Herbes de Provence is most commonly used in French cuisine, though the flavors also pair well with Mediterranean cuisine. Dishes like roast chicken, roast lamb, grilled fish, and roasted vegetables, all of which are perfect dishes during the cold months of the year, are a great place to try this fabulous blend of spices.

I’ve adapted one of my favorite versions of a French classic, Skillet Herbes De Provence Chicken with Mustard, for quick and easy preparation.

Skillet Herbs de Provence Chicken with Mustard

Serves 4


3 tablespoons Dijon mustard

2 tablespoons honey

3 1/2 tablespoons First Bite Herbs de Provence Spice Blend

2 tablespoons vegetable oil

4 boneless, skinless chicken breast halves

1 cup white wine


In a small bowl, blend Dijon mustard and honey. Whisk in the FBB Herbes de Provence.

Brush chicken on both sides with the Dijon mustard mixture. Preheat a dry skillet over medium heat. Add oil. Place chicken in the skillet, and brown on both sides. Deglaze skillet by pouring 1/4 cup wine around the chicken and gently scrape the brown bits from the bottom of the skillet. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.

Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until the chicken is no longer pink and juices run clear. Remove from heat, reserving the remaining liquid.

Mix remaining ½ cup wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken. - ENJOY!

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