Name: Velvety Chicken Provençal Purée with Herbed Olive Oil Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken thighs (about 250g); 2 tbsp extra-virgin olive oil, divided; 1 small leek (white part only), thinly sliced; 3 cloves garlic, minced; 1/2 cup zucchini, diced; 1/2 cup cauliflower florets; 1/4 cup dry white wine (or chicken broth); 1 cup low-sodium chicken broth; 1/2 tsp Herbes de Provence (no fennel or lavender if sensitive); 1/4 tsp lemon zest; 1/4 tsp black pepper; 1/4 tsp salt (or to taste); 1/4 cup fresh flat-leaf parsley, chopped (for garnish); 1 tbsp fresh chives, minced (optional)

Velvety Chicken Provençal Purée with Herbed Olive Oil Drizzle

CandiedMaple3772

This dish takes inspiration from Provençal flavors, transforming them into a comforting, ultra-smooth purée perfect for gentle recovery yet bursting with flavor. The combination of tender chicken, delicate leeks, zucchini, and cauliflower delivers a creamy texture without dairy, while Herbes de Provence and a bright olive oil drizzle evoke the South of France. This meal is satisfying yet gentle, keto-friendly, and visually inviting with its vibrant herb garnish. Pair with a spoon, a cozy blanket, and a good book for the ultimate recovery dinner.

Ingredients

Instructions

Heat 1 tbsp olive oil in a medium pot over medium-low heat. Add the sliced leek and garlic; sauté gently until softened and fragrant, about 3 minutes.
Add the chicken thighs and cook 2-3 minutes per side until lightly golden but not browned.
Add zucchini and cauliflower. Stir to coat in the aromatics and oil.
Deglaze with white wine (or 1/4 cup extra broth), scraping up any flavorful bits. Let simmer for 1 minute.
Pour in chicken broth and Herbes de Provence. Cover and simmer gently for 15-18 minutes, until the vegetables are very soft and chicken is cooked through.
Remove chicken and shred finely or chop into small pieces. Return to the pot.
Blend the mixture with an immersion blender (or carefully in batches in a regular blender) until completely smooth and velvety. If needed, add a splash more broth for a thinner consistency suitable for easy eating.
Season with lemon zest, salt, and pepper. Taste and adjust seasoning if needed.
To serve, ladle into bowls. Drizzle each serving with remaining olive oil, sprinkle with parsley and optional chives for freshness and color.