Some cosmetic changes in preparation for larger site changes in the works.

Marg CDN

I did a load of them last night. REC: Poulet Provencal

Veteran Member
3964 posts
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 400F for regular oven to 425F 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 170F, 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: