Poulet Provencal
Nutrition
Calories: 463 kcalCarbohydrates: 21 gProtein: 54 gFat: 38 gSaturated Fat: 17 gCholesterol: 121 mgSodium: 695 mgFiber: 13 gSugar: 13 gVitamin A: 45.275 IUCalcium: 134 mgIron: 18 mg
Ingredients
- 10 whole Garlic cloves
- 1 tablespoon finely chopped fresh thyme leaf
- 1 tablespoon finely chopped fresh marjoram
- 1 pinch salt
- 1 pinch pepper
- One 3-1/2-lb. chicken, cut into 8 pieces
- 2 tablespoon lemon juice
- 1/4 cup olive oil
- ½ oz thyme sprig one sprig
- ½ oz small rosemary one sprig
- 6 whole basil leaves shredded
- 8 whole anchovy fillet s, drained and chopped
- 4 whole beefsteak tomato peeled, seeded and chopped
- 2/3 cup dry white wine
- 24 whole nicoise olives
- 1 tablespoon chopped fresh mixed herb
- 4 sprigs basil for garnish
Instructions
- Crush 2 garlic cloves and mix with chopped herbs and a small pinch of salt.
- Cut small incisions in chicken and insert a little herb mixture into each incision. Rub with lemon juice and pepper and refrigerate 2 hours.
- Preheat oven to 325F (165C). Heat half the oil in a saucepan. Finely chop remaining garlic and add to pan with thyme, rosemary and basil. Cook, stirring occasionally, 5 minutes. Stir in anchovy fillets, tomatoes, wine and pepper. Bring to a boil, reduce heat and simmer 15 minutes.
- Heat remaining oil in a heavy Dutch oven, add chicken and cook until browned all over. Add sauce, cover and cook in the oven 45 minutes, turning chicken once or twice. Add olives and cook 15 minutes. Garnish with mixed herbs and basil sprigs and serve.