Provence Cooking The South Of France Recipe Roast Chicken with Herbs 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 Culinary Vacation in Provence
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
Roast Chicken with Thyme and 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.
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
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
Wild Boar Stuffing
|Cherries, goat cheese wine dessert
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
Provence Cooking The South 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
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
Where is Provence
Provence France Hotels
Provence Sightseeing, Biking
Aix-en-Provence, Avignon, Arles
Provence Cooking Vacation