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Poulet provençal (chicken à la Provence)

Well, this meal was created by Robert and my in 2000 when we were at the Côte d'Azur in France. In it's basics it is Robert's creation but it ran through some adaptions by me.

ingredients

4
chicken fillets

3
medium sized onions sliced in quarter rings

3
cloves of garlic cutted into small pieces

1
large can of peeled tomatoes

2-3
tomatoes in thin slices

125
(4.5
gram
oz) cremé fraiche

olive oil

salt

pepper

herbes de provence

preparation

briefly roast the onions in olive oil
add the chicken fillets letting them become slightly browned
melt the garlic amongst the fillets
add peeled and sliced tomatoes
spice the meal with salt, pepper and herbes de provence
let boil until well soaked
hoist under the cremé fraiche

hints

No ready-to-use herbes de provence at hand? Here are the typical contents of this mixture:

basil
thyme
(summer) savory
oregano
rosemary
majoram
aniseed
lavender
fennel
coriander
curled mint