Today was a total soup day for me, so I pulled out my stockpot to make this fabulous stew. At least, it was supposed to be a stew but I was nervous about cooking away the two cups of broth, so I added an extra four cups, and I have to say that I’m happy I did. A fair bit of the broth had cooked away.
I used Better Than Boullion broth and found it a bit salty, so be aware if you use Better Than Boullion. I also used chicken breasts instead of chicken thighs.
The recipe said to use a dutch oven, but I was worried that mine wouldn’t be deep enough and that’s why I used my stockpot. I think next time I will try my dutch oven and maybe only 4 cups total of broth.
I didn’t have any Herbes de Provence spice so I just googled a recipe to make it. I was a little disappointed that the recipe only called for a teaspoon of the spice after all the work that went into making it, but the seasoning was perfect. There were a few different recipes but I was in a hurry so I didn’t take too much of a look at them all. I did skip the Lavender because I hate it, and added in Fennel Seeds.
The recipe is of course from Pinterest, link here: Poulet Mijote a la Moutarde
If you need a recipe for Herbes de Provence, I used this recipe from google: Herbes de Provence. I didn’t have Savory so I used Sage, and another recipe called for Fennel Seeds so I used 1 tbsp of that. I grinded all of the spices together in my Ninja Smoothie maker.