Thursday, May 13, 2010

Chicken Provencal


"Herbes de Provence" is a mix of dry aromatic plants. It is heavily used in French cooking. These herbs are native to and have their origins in the Provence region of southern France that borders Italy and the Mediterranean sea. The mixture contains rosemary, marjoram, savory, basil and thyme. The Mediterranean flavor of these herbs is essential to many meat, poultry, fish and vegetable dishes, particularly tomato-based and grilled dishes.
Chicken provencal is a French country dish of roasted (or braised) chicken with garlic, tomatoes, and olives.

Ingredients: 1 pound tomatoes (3 to 4 medium), cut into wedges - 1 large onion, cut into wedges, leaving root ends intact - 1/2 cup drained black olives, pitted - 4 large garlic cloves, sliced, plus 1 teaspoon minced - 3 tablespoons olive oil, divided - 2 teaspoons herbes de Provence, divided - 1/2 teaspoon fennel seeds - 1 chicken (about 3 1/2 pounds) cut into pieces or chicken thighs and drumsticks

Preheat oven to 400°F (200ºC).

Toss together tomatoes, onion, olives, sliced garlic, 2 tbsp oil, 1 tsp herbes de Provence, fennel seeds, 1/2 tsp salt, and 1/4 tsp pepper in a baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 tsp salt, 1/2 tsp pepper, remaining tsp herbes de Provence, and remaining tbsp olive oil.

Remove excess fat from chicken pieces and pat dry, then rub with seasoning mixture. Put chicken pieces in baking dish.

Roast about one hour. Serve.


Poulet à la provençale
Ingrédients: 450g de tomates (3 à 4 moyennes), coupées en quarts - 1 oignon, coupé en quarts - 1/2 tasse d'olives noires dénoyautées - 4 gousses d'ail, émincées, plus 1 càc écrasées - 3 càs d'huile d'olive - 2 càc d'herbes de Provence - 1/2 càc de graines de fenouil - 1 poulet (d'1 kilo 1/2 environ) découpé en morceaux

Préchauffez votre four à 200ºC.

Mélangez tomates, oignons, olives, ail émincé, 2 càs d'huile, 1 càc d'herbes de Provence, graines de fenouil, 1/2 càc de sel, et 1/4 càc de poivre dans un plat de cuisson.
 
Mélangez l'ail écrasé, 1 càc de sel, 1/2 càc de poivre, une autre càc d'herbes de Provence, et l'huile d'olive restante.
 
 

Retirez l'excédent de gras de poulet et asséchez, puis frottez les morceaux de poulet avec le mélange de condiments. Mettez les morceaux de poulet dans le plat de cuisson.
Faites cuire au four environ 1 heure. 

31 comments:

  1. wow I wish I could taste some of this!

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  2. So delicious and an absolutely beautiful picture to boot!!
    Lovely site with delicious recipes!!

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  4. Délicieux ce plat bien parfumé!

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  5. absolutely great recipe!

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  6. What a wonderfully simple meal. This is a winner for sure. I hope you are having a wonderful day. Blessings...Mary

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  7. Oh gosh, you've now gotten me drooling already. Great recipe and equally fab photos.

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  8. This looks really great. I love the combo of chicken + garlic + olives. Herbes de provence are also a great mix of herbs. I have a little container at home :)

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  9. tes plats me paraissent tjrs sains et délicieux! bravo!

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  10. Beautiful pictures, it looks delicious. Love those flavors.

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  11. What a tempting mouth-watering dish!I just love the shots!I want my share!

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  12. That chicken looks superb! A rustic, flavorful, soul-satisfying dish!

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  13. Hey Chicho

    These herbs are fantastic. They'd go well with frogs' legs (along with some lemon juice I guess). Great photo too.

    F

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  14. What a delicious classic dish Cherine. You made it beautifully as well.

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  15. I love adding herbs to my dishes, that chicken is very tasty!

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  16. What a great classic dish, love it :)

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  17. Chicho;
    ça fait des siècles que je n'a pas fait ce poulet; bizarre parce que j'adore les herbes de Provence et j'avais même ramené avec moi de la lavande du Chouf! J'admire aussi la photo qui est très reússie.

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  18. This looks beautiful! I just posted provincial style potato salad--great minds think alike! I love the idea of robust olives and delicate herbs de provence together.

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  19. This is a wonderful meal, I love this dish, and your photos are gorgeous

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  20. Hmm en voilà un bien bon plat!! Plein de saleil et de légèreté!

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  21. Mmm, what an earthy, hearty dish - I love it!! And the bowl is beeyootiful!! :-)

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  22. I love these sun-dried olives, my favourite olives and Herbs de Provence...I always have it on-hand for chicken.

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  23. absolutely drool worthy! and beautiful pictures to go with it.

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  24. Quel petit plat parfumé, je sens les arômes d'ici!ca sent bon la Provence et le soleil.

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  25. A gorgeous recipe and dish! It must be very flavorful.

    Cheers,

    Rosa

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  26. Wow there are a lot of flavors in this dish! Sounds fantastic! I love that it has that much garlic.

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  27. I have a Provencal Tart for tomorrow's post....I love this chicken recipe, anything with the flavors of Provence is terrific!
    I will be trying your recipe.
    Stacey

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  28. What a beautiful meal! I need to cook more chicken obviously. I'm printing out your post right now.

    Laura

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  29. lovely and comforting, it really looks so delicious, well done! cheers from london

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  30. So simple yet lovely meal! Great job! I have missed your blog for the past month. But, I'm back now!

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