A little research revealed the follow about this lovely dish: Chicken Provencal hails from South France – in the Provence region. The basic characteristics of Provencal cuisine are herbs, olives and slow cooking. Naturally, there is much more involved; but those are the basics in a nutshell. One look at the breathtaking charm of the countryside and it’s easy to see why. The use of Thyme, Rosemary, Marjoram and Sage are prevalent in Provencal cooking, as are olives and olive oils. Slow cooking is a must. After all, who would want to be in a hurry here? The countryside invites one to slow down, to savor and live in the beauty of the moment; don’t you think?