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I did a load of them last night. REC: Poulet Provencal
Joined: Dec 10, 2005
Posted to Thread #16272 at 5:04 pm on Sep 24, 2009
This is our favourite roast chicken. I think it is called 'Braised' in the real recipe but I can't figure out why.
I used about 25-30 cherry tomatoes last night and it was beyond wonderful.
Roasted Chicken with Tomatoes and Olives (Poulet Provencal)
Gourmet | March 2008
1 pound tomatoes (3 to 4 medium), cut into wedges
2 large onions, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 scant teaspoon fennel seeds, lightly rubbed
1 whole chicken (about 3 1/2 pounds)
Preheat convection oven to 400°F for regular oven to 425°F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish. (Can sprinkle on additional H de P)
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
MY notes: better to leave the veg out for the first 15 minutes. Used Nyons olives. Cherry tomatoes, uncut work well. Be generous with the amount of rub for the chicken.
Other messages in this thread:
- 16272. Way too many, very juicy, smallish tomatoes. Any ideas? [NT] - Cindy - 9:05pm on 09/23/09 (19)
- Roast them with a bit of... - judy-mass - 10:35pm on 09/23/09
- Judy, do you drain off any watery juices that - Pat-NoCal - 5:27pm on 09/24/09
- Depends on what I'm using them for - judy-mass - 11:44pm on 09/24/09
- Thanks to every one of you, the tomatoes keep coming, so I'll probably make all of these. [NT] - Cindy - 1:38am on 09/25/09
- a friend of mine who is a great cook loves - emtd - 11:45pm on 09/23/09
- Cindy, I love these "Quick stewed tomatoes" from Martha Stewart [LINK] - GayR - 11:52pm on 09/23/09
- GayR, These sound perfect, my tomatoes are a little bigger, but I think it will work just fine. [NT] - Cindy - 12:44am on 09/24/09
- Thanks emtd, I would love the warmed feta, tomato salad. [NT] - Cindy - 12:41am on 09/24/09
- I love this salad!! Hope you enjoy it. I just use - emtd - 6:03am on 09/24/09
- tomato and feta cheese fritters [NT] [LINK] - rosie - 1:54am on 09/24/09
- Rosie, these look amazing! - judy-mass - 11:46pm on 09/24/09
- OH, have a super trip and then tell us all about it. [NT] - AngAk - 6:58am on 09/25/09
- I'm jealous. Both of my parents are from Rhodes. This is the - rosie - 8:16pm on 09/25/09
- I did a load of them last night. REC: Poulet Provencal - Marg CDN - 5:04pm on 09/24/09
- this sounds wonderful, thanks Marg. [NT] - Pat-NoCal - 5:28pm on 09/24/09
- Made this last night, verrry good, we liked it alot. Thanks Marg. [NT] - Pat-NoCal - 2:20pm on 09/26/09
- Good, Pat. Did you roast the veg the entire time or put them in later? [NT] - Marg CDN - 5:55pm on 09/26/09
- Couldn't find a 3-1/2 pound chicken, the smallest - Pat-NoCal - 3:22pm on 09/27/09
- OOps, this should be here-Thanks to every one of you, the tomatoes keep coming, so I'll probably mak - Cindy - 1:39am on 09/25/09