Provençal Chicken with Aioli, Tomatoes, and Basil

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The trick to this dish comes from a Provençal fish stew called a bourride, in which the stewing liquid for the fish is thickened with aioli. Remember when chopping basil to sprinkle it with a little olive oil and chop it at the last minute so it doesn’t turn black. You can be more or less refined about the tomatoes as you like: peel and trim away the inner pulp as shown, so you end up with perfect dice, or just peel, seed