John Myers
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Provencal Chicken from Oven
The perfect provencal chicken from oven recipe with a picture and simple step-by-step instructions.
- 1,4 kg Chicken
- 600 g Triplets
- 10 Pc. Fresh shallots
- 4 Garlic cloves
- 1 kl. Zucchini fresh
- 250 g Date tomatoes
- 150 g Diced pork belly
- 100 g Black pitted olives
- 3 Branches Fresh thyme
- 1 branch Rosemary fresh
- 2 Bay leaves
- 5 tbsp Olive oil
- Pepper from the grinder
- Lemon salt
- Chili salt
- 200 ml Chicken broth
for the chicken broth
- 1 bag Vegetable products Roasted vegetables
- 1 Fresh onion
- Black pepper
- 2 Clove
- 1 Bay leaf
- Salt
preparation
- Wash the chicken inside and out – pat dry – separate the legs – press a little outwards – separate from the basket at the joint – also cut the wings from the carcass – the breast on both sides – release the sternum along the carcass –
- Cook a broth of the carcass and the sections with the roasted vegetables, salt, pepper and an onion spiked with cloves and bay leaf in a pressure cooker with a little water – after 30 minutes you have a strong broth to pour in later
- Wash the potatoes – cut into wedges – rinse the zucchini and cut into strips – peel the shallots – large quarters – cut the small ones in half – peel the garlic into slices –
Preheat the oven to 200 ° C
- Heat the oil in a pan – fry the chicken pieces seasoned with lemon salt and pepper, remove them from the pan on all sides and place them in a baking dish –
- Put the potato wedges and gradually the bacon, the vegetables and the herbs in the pan and fry lightly – season well with chilli salt (I made it myself) and pepper from the mill
- everything – also add the potted olives to the chicken parts – make sure that the meat is on top with the skin facing upwards – pour off 200 ml of the chicken stock – put the pan in the oven and fry for about 15 minutes
- in between rinse off the date tomatoes – cut in half – then distribute to the chicken on the baking dish – fry for another 30-40 minutes –
- then arrange so that everyone gets meat – vegetables and potato wedges – a little sauce to go with it – the meat was very juicy and the vegetables and the potato wedges were spicy and tasty – my göga thought – laughed
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