Ingredients:
1 Tbsp plus 1 tsp of Extra Virgin Olive Oil, 1-1/2 lbs. boneless skinless chicken breast halves, 1 clove garlic minced, 2 onions (cooked & thinly sliced), 1/4 cup white wine vinegar, 1 cup chicken stock, 1 tsp Provence Herbs, 1/2 cup cooked tomatoes (seeded and finely chopped), 1 Tbsp chopped parsley

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken breasts 3-4 minutes per side. Transfer to a platter and keep warm.
Sauté garlic and onion in same skillet over medium low heat 6-7 minutes or until softened, stirring frequently.
When onion turns golden stir in vinegar, stock, and Provence Herbs. Increase heat to medium high. Boil mixture 3-4 minutes, stirring with a wooden spoon to deglaze. Stir in chopped tomato and chicken with any juices that have accumulated on the platter. Add parsley and simmer 2-3 minutes until chicken is cooked throughout.
Serve chicken with herb sauce.

Ingredients:
1-1/4 pound russet potatoes (peeled and cut into 1/4 inch slices)
2 cups canned crushed tomatoes
1 Tbsp plus 1 tsp Extra Virgin Olive Oil
1 large red onion (cooked & cut into 1/4 inch slices)
1/4 tsp thyme (or 1 Tbsp fresh chopped thyme)
1/4 tsp fennel seed crushed
1/2 cup chopped scallions
2 cloves garlic thinly sliced
1/4 cup Niçoise or Black Olives, pitted and chopped
1-1/2 tsps lemon thyme (or 1/2 Tbsp fresh, chopped lemon)
aluminum foil

Preheat oven to 400°F.
Place potatoes in a steamer basket over boiling water. Cover and steam 3-5 minutes, or until tender. Remove from saucepan.
Combine half the tomatoes with half the oil, and with the onions, thyme, fennel seed, salt and pepper to taste. Set aside.
Lightly oil a shallow baking dish. Sprinkle with half the scallions and with the garlic. Add a layer of chopped tomato mixture, olives, and lemon thyme. Top with potatoes and remaining tomatoes. Top with remaining scallions and drizzle with remaining oil.
Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.