Riche de poulet provençal

1 Sep

As you might have guessed, I feel like FRENCH. Yes, country, butter, butter, butter and butter! Only joking, I only used a little butter. However, in the words of Julia Child, everything is beautiful with butter, and french!

So I felt like a lady in lavender today, mostly because for once, the sun was shining! Not much, but hey, we cant ask for much when living in the UK. As I had a off day, I woke up, got dressed and went in search of viola’s, basically small pansies. I have discovered they are the only flowers that I like that can survive the vicious, cold winter here.Finally, I found some, came back and pulled out all the weeds and dead flowers in my garden. In went my violas. When I finished, I remembered that it was the time of year to trim back my lavender.

Lavender is something that reminds me so much of my mother…. can you hear it…. heartache, homesick!!! One picture is always stuck in my mind, one day, cant remember when, while I was still living at home, my mother was in her lavender and white rose garden, picking lavender. It was a hot day and she was wearing a white skirt, with a white blouse, and lavender coloured wide brimmed purple hat, with her skirt swaying in the breeze. I think that was the most beautiful picture in my mind I got from my mother, because that is basically her habitat, besides the kitchen of course. She LOVES lavender! The colours, the smell, their hardiness, they can survive anything, just like my mother.

So today, while I was trimming back my lavender, I obviously put them in a vase, and this inspired me to create a country style french meal. Which in fact, is usually quite a simple meal with very delicate and subtle flavours. Naturally, I had a few tomatoes from my own garden that turned blood red, so I had to use them too! I felt like a french lady with my own chateau in provence! So why not use provencial herbs? This is a classic mixture of herbs that the french use in their dishes, and there is a reason for it, it makes anything delicious! Add butter with that, and hey, you can’t go wrong!

Riche de poulet provencal

5 chicken thighs, skin on

2 teaspoons crushed garlic

3 teaspoons provencal herbs

8 tablespoons of butter

handful of halved tomatoes

1 onion, roughly chopped

4 potatoes, peeled and cut into wedges

1/2 cup of dry white wine

juice of 2 lemons

2 teaspoons of olive oil

Melt 4 tablespoons of butter with your garlic in a frying pan.Add one teaspoon of olive oil ( this prevents the butter from burning) Place your chicken in the pan, skin side down. The chicken will now fry to make the skin crispy.

While this is cooking, boil some water, put some salt in it and boil your potatoes for about 10 minutes. When your chicken skin is brown and slightly crispy, transfer to a baking tray. Now add your onion to the pan.

Fry until slightly brown. While they are in the pan, drain your potatoes. Add them to the onions in the pan. Toss about. Basically what you want to do is get the potatoes coated in the juices, with the onion. As soon as you think they are coated with the juices, transfer them to the baking tray as well. Now, add the remaining butter to the pan and the remaining teaspoon of olive oil.

Preheat your oven to 170 degrees celcius. Back to your frying pan,  when the butter has melted, add your tomatoes, and toss about. Flavour with salt. Sprinkle your herbs over the tomatoes. Toss them about, try not to mix it with a spatula, but just toss it in the pan. Now add your white wine. Allow to simmer for 2 minutes and now add your lemon juice. Simmer for another 2 minutes. Take the pan, and concentrate the juices over the chicken pieces. After all the juices have been poured over the chicken, arrange the tomatoes around the chicken. Now place your tray in the oven for 45 minutes or until the chicken is cooked.

Now if you’re anything like my big lion in the house, you will either want vegetables or salad. I only made a salad, but if you’d like you can make some frech beans with butter with that 🙂 Also, normal people will enjoy the potatoes with the chicken, however, the lion king wanted rice. So there you go, whatever you fancy, enjoy with veg/salad and rice.

Advertisements

3 Responses to “Riche de poulet provençal”

  1. thedrivencook September 21, 2011 at 11:21 am #

    Yum! I love a dish like this when it starts to get cold out- perfect timing!

    Like

  2. AGA Bloga September 27, 2011 at 1:42 am #

    I am inspired! great post btw.

    Like

  3. Andrea January 29, 2013 at 5:51 am #

    I do agree with all the ideas you have presented in your post.

    They are very convincing and will definitely work. Still,
    the posts are very short for beginners. Could you please extend them a little from next time?
    Thanks for the post.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: