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Sauce De Provence

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“This is a sauce that my friend Karen taught me how to cook. It's lovely with shrimp, chicken, or scallops, but it's critical to cook the meat separately from the sauce and them combine it at the last moment. My family will turn themselves inside out to help peel shrimp if I even mention this dish, so I'm always willing to make it. The tomatoes are important in this dish and I would never substitute canned. I don't make this if the tomatoes aren't great. If you choose not to use the Tuaca (or apple brandy), substitute with apple juice concentrate. Serve it over rice for a perfect meal.”

Ingredients Nutrition

  • 3 tablespoons butter (unsalted)
  • 2 onions (large, cut into strips)
  • 2 lbs tomatoes (ripe and flavorful, large dice)
  • 1 cup chicken stock (rich, thick stock)
  • cayenne (small pinch) (optional)
  • 14 cup apple brandy (preferably tuaca)
  • 4 sprigs fresh thyme
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 lbs shrimp (peeled and deveined) or 2 lbs chicken (boneless, in bite sized chunks) or 2 lbs scallops


  1. Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.
  2. Add the tomatoes. (I do not peel or seed these, but you should if you prefer to add this step.) Simmer until the tomatoes have melted into the onions.
  3. Add the chicken stock. Add a careful pinch of cayenne, if you are using this.
  4. Allow to simmer until the sauce thickens. Add the sprigs of thyme. Season with salt and pepper to taste. Do not proceed to the next step until the sauce has thickened.
  5. In a separate frying pan, heat the oil until hot, add the meat until it is just cooked. (Do not overcook the shrimp or the scallops!).
  6. Mix the shrimp, scallops, or chicken in with the tomatoes and serve over perfectly cooked rice. (We always use the plain version of my Fat Rice.).

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