This is a very easily made Provençal chicken stew that offers a lovely dash of Gallic panache for very little investment in time and money.
It can be made just using dried herbs alone, but fresh herbs, if available, would of course improve the flavour greatly. I usually add a sprig of rosemary and some lavender, and a couple of sage leaves as well, for good measure.
Some fresh vegetables (e.g. a bell pepper) can also be added, if desired.
