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.

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Steps

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Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.

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Add the tomatoes.

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Simmer until the tomatoes have melted into the onions.

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Add the chicken stock.

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Add a careful pinch of cayenne , if you are using this.

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Allow to simmer until the sauce thickens.

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Add the sprigs of thyme.

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Season with salt and pepper to taste.

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Do not proceed to the next step until the sauce has thickened.

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In a separate frying pan , heat the oil until hot , add the meat until it is just cooked.

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Mix the shrimp , scallops , or chicken in with the tomatoes and serve over perfectly cooked rice.

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Ingredients

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butter, onions, tomatoes, chicken stock, cayenne, apple brandy, fresh thyme, salt and pepper, olive oil, shrimp