I clipped this from the Star-Telegram several years ago. I always love making this in the fall/winter for a weekday dinner and use the leftovers for lunch. Serve with salad and crackers or nice bread. The smell of the herbs is awesome!! Note: You can buy Herbes de Provence in the spice section, but you may also use 1/4 teaspoon dried thyme leaves and 1/4 teaspoon dried rosemary leaves, crushed, to substitute.