Recipe Exchange #1:Chicken and Brown Rice de Provonce

I previously mentioned in an earlier post about the Recipe Exchange, I sadly only received 1 recipe. I was in shock. People are no fun these days. I’m tempted to reply to everyone and yell at them over email for not participating.  I digress.

Anyways, even though I only received 1 recipe, I  said I was going to make whatever recipes came my way and here it is:

Chicken and Brown Rice de Provonce ingredients

4 Chicken Breasts or other parts

1 Can Campbell’s Cream of Mushroom Soup

1 Cup Brown Rice

3-4 Stalks of Celery

1 Large Onion

¾ Cup of Water or Chicken Broth

¼ Cup White Wine

1 Tablespoon Herbs de Provonce

1-2 Tablespoons Butter

Salt and Pepper to Taste

In pan on stove cook the chopped celery and onion in butter until beginning to soften.  Add wine to deglaze pan and mix in soup.  Then add vegetable mixture to the baking dish with the broth and brown rice.  Arrange the raw chicken on top of the rice bake in a 375 oven with a cover for 30 min to an hour, remove cover for last 10-15 minutes of cooking.  Cook until chicken cook and rice tender.  If rice is dry add more broth or water during cooking.

Notes: Herbs de Provonce was not easy to find, they do not sell it at the regular grocery store, I had to go to Fresh Market to pick up a jar

This was the first time making the dish for me and I did not have a picture to go by.  I realized as I was making the dish, it did not specify what to do with the Herbs de Provonce. I mixed the tablespoon of spice in the soup mixture.  As I was cooking it, I was hoping that the chicken would absorb the flavor from the rice mixture. No such luck, the chicken looked very bland.  Around 30 minutes in, I decided to add Herbs de Provonce on top of the chicken.

Judgement Time: I was not fan of this dish, at least not the chicken. The Herbs de Provonce is very potent, you can taste the lavender which I think you need an acquired taste for.  I would season the chicken with salt and pepper  prior to baking it next time.  However, I will say that the rice mixture was delicious. :)


chicken dish

chicken rice

Update: See Michelle’s comment as she is the one who provided the recipe and she explained what she did differently.

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  1. Ok I will admit that my not be a complete recpie to make it the way I do…HaHa. I do salt, pepper, and spice the chicken, and I normally use chicken with skin on, rub with a bit of olive oil and make sure that the skin has a chance to brown and get nice and crispy. I have even been known to pop the broiler on or use the convection setting for the oven to get a nice crispiness. If I use thighs I often will stuff a fresh sage leaf from my garden under the skin. If the Provence is too strong for you try a poultry spice blend you like (I love the one from Badia) or Bouquet Garni. I just like something strong that will flavor the brown rice so it does not taste like cardboard. My mom makes a white rice version with just sage and garlic….

    Good luck with the blog.

  2. ha – oops – do you need a bottle of herbs de provonce, I sure won’t be using mine anymore. lol

    I think if I actually seasoned the chicken, the dish would of been great because the rice had a nice flavor.. Anything with cream of mushroom has gotta be good, right?

  3. Hi. I am serving this chicken recipe tonight at our Christmas dinner, but can you tell me what kind of wine we should drink with it? Is a Cabernet Sauvignon any good with this recipe? I believe I am a reasonable cook, but I have absolutely no idea about which wine matches good with chicken. Thnx Gwen

    • you should take michelle’s advice when you make the chicken. Cabernet Sauvignon should be served with a more meatier dish. Try a chardonnay or pinot noir with this dish. Merry Christmas!

  4. I’ve got three words…mmm, mmm, mmm! Even my super picky 12yr old gobbled it up…gourmet chicken…i never would have thought it would work :)

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