Herbs...the Culinary Kind

Rosemary
Oregano
Lavender
Thyme
Sage
French Tarragon, languishing

Herbes de Provence:

1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer
savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay
leaves

Mix together all of the DRY ingredients and store in a tightly sealed
container. Such as a pretty jar. Makes about 1/3 cup herb mix.


Herbes de Provence Chicken:


2 pounds boneless chicken, trimmed of any fat
1/4 cup flour
1/2 tsp.
paprika
3 tbsp. olive oil
3 cloves of garlic, minced
2 cups wine
1 tbsp. Herbes de Provence
fresh rosemary, basil, parsley (optional)
black pepper and salt


Mix the flour and paprika. Roll the
chicken breasts in the flour mixture. Heat olive oil in a large pot, browning it
in small enough batches so that the meat browns nicely. Remove meat, and saute
the garlic. Add the wine and scrape the brown bits from the bottom of the pot,
stir, and cook on high until a sauce forms. Turn down heat to a low simmer, add
the chicken back to the pot. Sprinkle with the herbes de Provence, salt, pepper
and minced fresh herbs if desired. Bake at 300F. for 2 1/2 hours, or until the
chicken is quite tender. Serve with a rice or potato dish.


Scalloped Potatoes with Goat Cheese and Herbes de Provence:

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced


Preheat oven to 400°F.Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.

Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly,
about 50 minutes.

Dot potatoes with remaining cheese. Bake until cheese
softens, about 5 minutes. Let cool 15 minutes before serving