Wednesday, May 22, 2013

Roast Chicken Provencal & Roast saint Pierre there tian in the vegetables of the market Forville

Some French recipes are complicated but quite a lot of them are actually quite simple, including the following roast chicken Provencal recipe. Chicken is combined with tomatoes, basil, onion, garlic, wine, stock, and olives in this recipe and that is all you need to make a very flavorful dish. You can serve it with mashed or boiled potatoes, rice, or French fries.

This recipe serves four people and it is ideal if you are having a dinner party and you want to serve something classy but not too fiddly. So, what does Provencal mean exactly? Provence is a region in the south of France and a recipe, which is tagged with the word "Provencal" or "Provencale" means that it is prepared in the style of that region.

You might have heard of Herbes de Provence, which is a combination of fennel, savory, thyme flowers, basil and more. Thyme is usually the strongest flavor but it depends on the manufacturer. Lavender is added to the American mixes but not the traditional French ones. This herb mix has been around since the 1970s and you can use it to flavor grilled meat, fish, or vegetables.

The cuisine from this region of France has always used a lot of herbs but the people living in the area have always added the herbs separately, rather than using Herbes de Provence from a mix.

Roast Chicken Provencal

What you will need:

3 lbs chicken
2 plum tomatoes
1/2 cup fresh basil leaves
1 onion
1 clove garlic
3/4 cup veal stock
1/2 cup dry white wine
1/4 cup Kalamata olives
Salt and black pepper

How to make it:

Preheat the oven to 450 degrees F. Season the chicken with some salt and pepper and put it in a ten inch ovenproof skillet. Roast it in the center of the oven for twenty minutes.
While the bird roasts, chop the garlic and onion. Pit the olives and slice them finely. Chop enough basil to get two tablespoons and cut the remaining basil into thin strips. De-seed the tomatoes and cut them into quarter inch pieces.
Turn the oven temperature down to 350 degrees F and cook the chicken for a further forty minutes or until a thermometer inserted into the center of a thigh reads 170 degrees F and the chicken juices run clear. Put the chicken on a cutting board and make a loose aluminum foil tent over it to keep it warm.
Pour all the fat except two teaspoons of it out of the skillet and saute the onion for half a minute, stirring it all the time. Add the garlic and saute for another half a minute. Add the white wine to de-glaze the pan, scraping the burnt bits off the bottom.
Simmer the mixture until it reduces by half, and then add the stock. Bring it to a simmer and add the olives and tomatoes. Simmer the sauce for three minutes or until it thickens. Stir in the basil strips and take the mixture off the heat. Cut the chicken into four pieces and pour the sauce over it. Sprinkle the chopped basil over the top and serve.

 Roast saint Pierre there tian in the vegetables of the market Forville


4 St Pierre about 400 g every

4 round tomatoes
8 small potatoes Roseval
purple Garlic
4 artichokes poivrade
Salt and pepper of the mill
4 tiny fennels
Dried orange skin
2 dried tomatoes
12 small cherry-red tomatoes bunch
Spreads with butter
Olives of Nice
Oil of olive
Oil of basil (mixture of mixed basil and oil of olive)
Basil, Thyme, Rosemary, Tarragon, Parsle


Cut potatoes in small strips without picking them and trim the bottom of a dish, add a 12 groin of pod of garlic in shirt (without picking them), some hazelnuts of butter and water with oil of olive, Clean off in 180 ° a 20 groin of minutes. Juice of tomate :Versez some oil of olive in a casserole, put then 4 or 5 crushed pods of garlic, some roughly cut tarragon, leaves and branches of the fennel, the round tomatoes cut in 2 face towards the bottom of the casserole, Cover with allu paper to keep all saps, put the cover and clean off. Into some salt scalding water plunge the tiny fennels then the purple artichokes cut in 4 having taken away the exédent of leaves.Once whitened, drain vegetables and put cherries in the oven in a dish with tomatoes, water with oil of olive and clean off 10mn.  Trim the inside of fish with the parsley, the thyme and the tarragon, whitewash of oil of basil, salt and add pepper, dredge with skin of dried orange and powder of rosemary. Clean off 10 - 12 minutes. Keep saps of baking of fish, add the juice of tomato then leak out before adding it the dried tomatoes, olives of Nice, the oil of basil and the leaves of cool basil. Dispose vegetables around the fish, glaze with juice and will you serve hot?

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