Poulet à la provençale - chicken provence style

Chicken second courses

I find the cuisine from the south of France and the one from Naples and Sicily very similar, the added herbs being the main difference. In this case, being "à la Provençale" it means you add "Persillade" which is a mixture of very finely minced parsley with garlic (proportion is 2 tablespoons of finely chopped parsley to 1 garlic clove) and it’s added just at the end of cooking with a squeeze of lemon juice. This is a chicken dish from Provence, quite rustic and good for winter.