Provence Cooking The South Of France Recipe Roast Chicken with Herbs
and Olive Oil
and Olive Oil
A short hunt in the hills around
the village for wild rosemary and
thyme could replenish your
supply of herbs de Provence,
the magic potion that so often
will elevate your Provence
cooking to something special.
You can enjoy a hike while at the
same time gathering spices
that will enhance your cooking
vacation in Provence.
The spices are plentiful in the
markets but to forage in the hills
for thyme and rosemary will give
a special meaning to your
cooking vacation and your
dinner of roast chicken.
the village for wild rosemary and
thyme could replenish your
supply of herbs de Provence,
the magic potion that so often
will elevate your Provence
cooking to something special.
You can enjoy a hike while at the
same time gathering spices
that will enhance your cooking
vacation in Provence.
The spices are plentiful in the
markets but to forage in the hills
for thyme and rosemary will give
a special meaning to your
cooking vacation and your
dinner of roast chicken.
Provence Cooking,
The Culinary Vacation in Provence
The Culinary Vacation in Provence
| Provence Cooking |
Provence Cooking The
South Of France Recipe,
Roast Chicken with Herbs and
Olive Oil Provence Culinary
Vacation Inspired Recipe.
Roast Chicken with Thyme and Rosemary
with Provence Fruit Dessert
South Of France Recipe,
Roast Chicken with Herbs and
Olive Oil Provence Culinary
Vacation Inspired Recipe.
Roast Chicken with Thyme and Rosemary
with Provence Fruit Dessert
Roast Chicken with Thyme and
Rosemary
Rosemary
Provence Cooking could
start as a day of gathering.
You might walk to the baker
for your morning pastry and
pick up the freshly baked
French bread for the evening
meal. After coffee, a walk to
the grocer will provide fresh
tomatoes, onions, garlic,
cucumber and salad greens.
A later walk to the butcher will
result in a chicken for roasting.
Later in the day you drive out
to the vineyard and choose a
bottle of Cote du Rhone or you
bring a jug and stock up on
bulk wine, On the way back
you stop by a hillside and after
a short hike you harvest a few
sprigs thyme and wild
rosemary. You then walk to the
olive oil mill and fill another jug
with some first cold press.
Now you are ready to begin.
After washing and drying the
chicken, smear the outside
and inside with olive oil and a
dusting of Herbs de Provence
spice mix. (stuffing see below)
Place a bed of rosemary on a
deep cooking platter on which
you have placed six or so
cloves of garlic peeled. and
several sliced sections of
onion Place the chicken on
top of the rosemary after tying
the legs. Surround the
chicken with tomato slices,
onion slices, and more sprigs
of rosemary.
start as a day of gathering.
You might walk to the baker
for your morning pastry and
pick up the freshly baked
French bread for the evening
meal. After coffee, a walk to
the grocer will provide fresh
tomatoes, onions, garlic,
cucumber and salad greens.
A later walk to the butcher will
result in a chicken for roasting.
Later in the day you drive out
to the vineyard and choose a
bottle of Cote du Rhone or you
bring a jug and stock up on
bulk wine, On the way back
you stop by a hillside and after
a short hike you harvest a few
sprigs thyme and wild
rosemary. You then walk to the
olive oil mill and fill another jug
with some first cold press.
Now you are ready to begin.
After washing and drying the
chicken, smear the outside
and inside with olive oil and a
dusting of Herbs de Provence
spice mix. (stuffing see below)
Place a bed of rosemary on a
deep cooking platter on which
you have placed six or so
cloves of garlic peeled. and
several sliced sections of
onion Place the chicken on
top of the rosemary after tying
the legs. Surround the
chicken with tomato slices,
onion slices, and more sprigs
of rosemary.
Provence Fruit Dessert
The chicken then goes into a preheated 400 degree oven and cooks for 20 minutes Turn heat to 350 and
cook 20 minutes per pound or approximately one hour for the average size roaster. Stuffing will add a half
hour to the cooking time.
When the chicken browns it is ready. Test by moving the legs; if they move easily it is done. A thermometer
inserted into the center of the breast should read 160 f.
You will notice that the rosemary will have darkened and the tomatoes around the edge will look burnt but
they will have sent their juices down to the bottom of the baking dish to mix with the garlic and onion to
create a sauce. The rosemary will have toasted and released its scent into the chicken.
Place the chicken in a serving dish and cover to keep warm.
Remove the garlic and place it around the chicken on the serving dish.
Pour the remaining juices, onions, and tomato through a strainer into a cup and pour off the excess oil as it
cools and settles to the top.
Reheat the sauce in a small pan or in the roasting pan. Place a teaspoon of corn starch in a eight ounces of
cold water and mix in a cup. De glaze the pan with wine if desired and add the cornstarch mix to the pan,
continually stirring until the sauce thickens. Serve on the side with the chicken
cook 20 minutes per pound or approximately one hour for the average size roaster. Stuffing will add a half
hour to the cooking time.
When the chicken browns it is ready. Test by moving the legs; if they move easily it is done. A thermometer
inserted into the center of the breast should read 160 f.
You will notice that the rosemary will have darkened and the tomatoes around the edge will look burnt but
they will have sent their juices down to the bottom of the baking dish to mix with the garlic and onion to
create a sauce. The rosemary will have toasted and released its scent into the chicken.
Place the chicken in a serving dish and cover to keep warm.
Remove the garlic and place it around the chicken on the serving dish.
Pour the remaining juices, onions, and tomato through a strainer into a cup and pour off the excess oil as it
cools and settles to the top.
Reheat the sauce in a small pan or in the roasting pan. Place a teaspoon of corn starch in a eight ounces of
cold water and mix in a cup. De glaze the pan with wine if desired and add the cornstarch mix to the pan,
continually stirring until the sauce thickens. Serve on the side with the chicken
Brown wild boar sausage in a pan with olive oil. Mix in other ground meats such as hamburger if desired.
After lightly cooking the meat, pour off the excess oil and set the meat aside. Blend in a half teaspoon (to
taste) of Herbs de Provence mix. (these are available in the local markets and could include thyme,
rosemary, sage, savory, and lavender)
Lightly sauté (optional pre-cook) chopped celery, chopped onion, and a chopped clove of garlic. Let cool
and then place in a food processor and blend coarsely. Cube left over french bread and add to the
chopper. (a cup and a half of loosely cubed bread to three quarter cup of meat approximately should yield
two cups (16 ounces) of stuffing once you add the onion and garlic mix)
Add the meat.
You can do this in a chopper and mix coarsely or mix by hand after finely chopping the celery, onion and a
clove of garlic.
Place the stuffing in the cavity of the chicken after washing the inside and swabbing it with olive oil and a
Herbs de Provence mix
After lightly cooking the meat, pour off the excess oil and set the meat aside. Blend in a half teaspoon (to
taste) of Herbs de Provence mix. (these are available in the local markets and could include thyme,
rosemary, sage, savory, and lavender)
Lightly sauté (optional pre-cook) chopped celery, chopped onion, and a chopped clove of garlic. Let cool
and then place in a food processor and blend coarsely. Cube left over french bread and add to the
chopper. (a cup and a half of loosely cubed bread to three quarter cup of meat approximately should yield
two cups (16 ounces) of stuffing once you add the onion and garlic mix)
Add the meat.
You can do this in a chopper and mix coarsely or mix by hand after finely chopping the celery, onion and a
clove of garlic.
Place the stuffing in the cavity of the chicken after washing the inside and swabbing it with olive oil and a
Herbs de Provence mix
Wild Boar Stuffing
| Cherries, goat cheese wine dessert |
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Provence Cooking The South Of France Recipe of Roast Chicken
with Herbs and Olive Oil inspired by a Provence Culinary Vacation.
Roast Chicken with Thyme and Rosemary with Provence Fruit
Dessert
with Herbs and Olive Oil inspired by a Provence Culinary Vacation.
Roast Chicken with Thyme and Rosemary with Provence Fruit
Dessert
Provence Cooking The South
Of France includes Roast
Chicken with Herbs and Olive
Of France includes Roast
Chicken with Herbs and Olive
Provence Cooking in The South Of France includes Roast Chicken
with Herbs and Olive Oil inspired by a Provence Culinary Vacation.
Roast Chicken with Thyme and Rosemary accompanied by a
Provence Fruit Dessert of melon from Cavaillon, cherries from
Gordes, goat cheese from the Wednesday market at St. Remy, wine,
Cote du Rhone
with Herbs and Olive Oil inspired by a Provence Culinary Vacation.
Roast Chicken with Thyme and Rosemary accompanied by a
Provence Fruit Dessert of melon from Cavaillon, cherries from
Gordes, goat cheese from the Wednesday market at St. Remy, wine,
Cote du Rhone
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Shop for your rental car online well ahead of your trip and choose
diesel (more economical) or gas, luggage space,(important) standard or
automatic,(important) two door, four door and other options. See
renting a vehicle in Provence
diesel (more economical) or gas, luggage space,(important) standard or
automatic,(important) two door, four door and other options. See
renting a vehicle in Provence
