Description
One day in France... you zazhmurte and inhale the aroma from a mixture of lavender, honey, almonds, pines, olives, grapes, sunflowers and cypress trees. Provence is undoubtedly the gastronomy of the province of France, local spices – rosemary, fennel, thyme, wild herbs, Basil... a very Special place in Provence is olive oil and all dishes are, of course, seasoned with the famous herbes de Provence. I call your attention Poulet roti a la provencale (Chicken a La Provencale). Delicious, tasty, juicy chicken, seasoned with herbs, cooked with love, will be a great hot dish on your table.
Ingredients
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10 tooth
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2 Tbsp
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2 Tbsp
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2 Tbsp
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2 Tbsp
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2 Tbsp
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2 Tbsp
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2 Tbsp
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0.5 can
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2 kg
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5 Tbsp
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1 piece
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Cooking
Take Provencal herbs, my. These include: thyme, rosemary, sage, Basil, peppermint, oregano and marjoram. Grass matched perfectly according to their taste, they are perfectly combined with each other and complement each other. The mixture of herbs called "herbs of Provence". Herbs finely shinkuem or scrollable in blandare. Pepper, Bay leaves need to be crushed in a mortar. Garlic peel, crush or crush in garlic davilka.
In a mortar, add the herbs, olive oil, salt, pepper and mix well. Squeeze the juice of a lemon, grate the zest and again mix well. While we did Provence mix from herbs from the kitchen there is a wonderful smell, impossible to resist.
Finally, we come to our main object in this recipe - the chicken. It should be fresh, young, slightly stout to make not turned out dry. The carcass wash, dry on paper towel.
RUB the salt, pepper and thoroughly coat with mixture of herbs, garlic and olive oil inside and out.
Leave to marinate for 30-40 minutes, even well-soaked. Turn on the oven at 180 degrees and bake for an hour and a half. Pour the separated juice. When the oven off, leave chicken to rest for 10-15 minutes.
Serve Poulet roti a la provencale (Chicken a La mayonnaise) with olives, baked potatoes and vegetables.
[font="Georgia"][size=4][color=indigo]I will eat well! Bon Appetit !!![/color][/size][/font]
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