Roast Chicken Provencal & Roast saint Pierre there tian in the vegetables of the market ForvilleSome French recipes are complicated but quite a lot of them are actually quite simple, including the following roastchicken Provencal recipe. Chicken is combined with tomatoes, basil, onion, garlic, wine, stock, and olives in this recipeand that is all you need to make a very flavorful dish. You can serve it with mashed or boiled potatoes, rice, or Frenchfries.This recipe serves four people and it is ideal if you are having a dinner party and you want to serve something classy butnot too fiddly. So, what does Provencal mean exactly? Provence is a region in the south of France and a recipe, which istagged with the word "Provencal" or "Provencale" means that it is prepared in the style of that region.Herbes de ProvenceYou 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 butnot 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 herbsbut the people living in the area have always added the herbsseparately, rather than using Herbes de Provence from a mix.What you will need:3 lbs chicken2 plum tomatoes1/2 cup fresh basil leaves1 onion1 clove garlic3/4 cup veal stock1/2 cup dry white wine1/4 cup Kalamata olivesSalt and black pepperHow 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 ovenproofskillet. 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 twotablespoons 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 athermometer inserted into the center of a thigh reads 170 degrees F and the chicken juices run clear. Put the chicken ona 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 offthe bottom.Simmer the mixture until it reduces by half, and then add the stock. Bring it to a simmer and add the olives andtomatoes. Simmer the sauce for three minutes or until it thickens. Stir in the basil strips and take the mixture off theheat. Cut the chicken into four pieces and pour the sauce over it. Sprinkle the chopped basil over the top and serve.Easy French Recipe
Roast saint Pierre there tian in the vegetables of the market ForvilleIngredients:4 St Pierre about 400 g every4 round tomatoes8 small potatoes Rosevalpurple Garlic4 artichokes poivradeSalt and pepper of the mill4 tiny fennelsDried orange skin2 dried tomatoes12 small cherry-red tomatoes bunchSpreads with butterOlives of NiceOil of oliveOil of basil (mixture of mixed basil and oil of olive)Basil, Thyme, Rosemary, Tarragon, ParsleMethod: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 cuttarragon, 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 fennelsthen the purple artichokes cut in 4 having taken away the exédent of leaves.Once whitened, drain vegetables and putcherries in the oven in a dish with tomatoes, water with oil of olive and clean off 10mn. Trim the inside of fish with theparsley, the thyme and the tarragon, whitewash of oil of basil, salt and add pepper, dredge with skin of dried orange andpowder of rosemary. Clean off 10 - 12 minutes. Keep saps of baking of fish, add the juice of tomato then leak out beforeadding it the dried tomatoes, olives of Nice, the oil of basil and the leaves of cool basil. Dispose vegetables around thefish, glaze with juice and will you serve hot?