A typical French countryside dish of roastedchicken served with a sauce of tomatoes, garlic and olive oil.This tasty version includes the addition of kalamata olives andfresh basil.
Recipe: Roast Chicken Provencale
3 pound chicken1 small onion1 garlic clove2 plum tomatoes1/4 cup kalamata olives1/2 cup packed fresh basil leaves1/2 cup dry white wine3/4 cup chicken stock
Preheat oven to 450°F (230°C).
Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roastchicken in middle of oven 20 minutes.Reduce temperature to 350°F (175°C). Roastchicken 40 minutes more, or until a thermometer inserted infleshy part of an inner thigh registers 170°F(80°C), and juices run clear. Transferchicken to a cutting board and keep warm, loosely covered.
While chicken is roasting, finely choponion and garlic separately. Seed tomatoesand cut into 1/4-inch dice. Pit olives and finely slice.Chop enough basil to measure 2 tablespoonsand cut remaining leaves into thinstrips.
Pour off all but 2 teaspoons fat fromskillet and saut onion over medium-highheat, stirring, 30 seconds. Add garlic and saut ,stirring, 30 seconds. Add wine and deglazeskillet, scraping up brown bits. Simmermixture until reduced by about half. Add stock andreturn mixture to a simmer. Add tomato and olives and simmeruntil sauce is slightly thickened, about 3minutes. Stir in basil strips and removepan from heat.
Cut chicken into 4 serving pieces.Pour sauce over chicken and sprinkle withchopped basil.
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