Roast Chicken Provençale Food

ROASTED CHICKEN PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
• Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
• Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.

CHICKEN A LA PROVENCAL

Steps:

• Dredge chicken in flour and season with salt and pepper. Slow-cook onions on low in oil until soft and sweet. In large skillet, saute chicken in hot oil until lightly browned. Add wine, mustard, crushed bouillon cubes and thyme. Bring to a boil, add potatoes, then reduce heat and simmer about 30 minutes until potatoes are soft. Add tomatoes, then serve.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

PORK ROAST PROVENCALE

Steps:

• Cut tiny slits in the roast and push in some garlic.
• Place roast in small oven cooking bag.
• Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
• Put tie around bag, refrigerate overnight, and turn occasionally.
• Preheat oven to 350 degrees.
• Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
• Remove roast from bag-cover with foil and let rest.
• Skim and discard fat from juices in roasting pan.
• Remove both bay leaves.
• Put liquid into 3 quart saucepan and heat up over medium setting.
• Put cornstarch and cold water into small jar, put lid on, and shake it up.
• Add cornstarch mixture to liquid in saucepan.
• Bring to a boil and boil for 2 minutes, stirring constantly.
• Season with salt to your taste.

PROVENçAL CHICKEN AND TOMATO ROAST

Steps:

• Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
• Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
• Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
• Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
• Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
• Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.

ROAST PROVENçAL CHICKEN

Steps:

• Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
• Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
• DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

PROVENçAL ROAST CHICKEN

Steps:

• Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
• Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
• In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
• Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.

ROAST CHICKEN PROVENçALE

Steps:

• Preheat oven to 450°F. Season chicken with salt and pepper. In an 8- to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes.
• Reduce temperature to 350°F.
• Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170°F. and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
• While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
• Pour off all but 2 teaspoons fat from skillet and sauté onion over moderately high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat. Cut chicken into 4 serving pieces.
• Pour sauce over chicken and sprinkle with chopped basil.