Evilo Blog — Herbes de Provence Sea Salt


We're So Fancy 0

If you’re feeling a little fancy this week, let us introduce you to Herbes de Provence. This delightful combination features herbs that thrive in the south of France and are often used in the cuisine of that region. This blend of herbs typically contains thyme, summer savory, rosemary, and marjoram. Some mixtures also include bay leaf, fennel, mint, chervil, oregano, tarragon, and lavender. Sounds, delicious, right?

At EvilO, we have 3 products starring Herbes de Provence to tempt your taste buds and bring a bit of Southern France to your dinner table. These include:

Herbes de Provence Fused EVOO: This light and flavorful oil features the classic herbs with a note of fennel. It pairs well with Peach, Strawberry, and Honey Ginger White Balsamic Vinegars; Lavender and Fig Dark Balsamic Vinegars; and Serrano Chile Honey Vinegar. Use it as a marinade for chicken, lamb, or pork. Also, it is delicious as a bread dipper.

Herbes de Provence Sea Salt: Includes thyme, blue lavender flowers, rosemary, fennel seed, savory, basil, and of course, sea salt. Perfect as a bread dipper or sprinkled on roasted veggies.

Herbes de Provence Poultry Rub: Also includes thyme, blue lavender flowers, rosemary, fennel seed, savory, and basil. You’ll love this rub for roasted or grilled chicken.

Herbes de Provence Chicken
(adopted from The Epicenter)

2 pounds boneless chicken breast or thighs
1/4 cup flour
1/2 teaspoon paprika
3 tablespoons Herbes de Provence EVOO
3 cloves garlic, minced
2 cups white wine
1 tablespoon Herbes de Provence Sea Salt
black pepper, to taste

Mix flour and paprika. Toss chicken breast or thighs in this mixture.

Heat EVOO in a large pot. Add the chicken (1 or 2 breasts or thighs at a time) and brown on each side. When browned, remove chicken from the pan.

Add garlic and cook for about 1 minute.

Add 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 chicken back to the pot. Sprinkle with Herbes de Provence and pepper.

Place pot in an oven heated to 300F. Bake for 2 1/2 hours, or until chicken is tender.