Filter
Reset
Sort ByRelevance
NorCal*Mom
Provencal Chicken
Stuffed Provençal corn chicken.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the chicken come to room temperature. Clean the lemon well and cut into four parts. Cut the garlic into slices.
-
Tie the thyme with the rope together.
-
Sprinkle the inside of the chicken with salt and pepper. Put some oil in it.
-
Put the wedges of lemon, the herb bunch and the slices of garlic into the abdominal cavity. Insert the abdominal cavity with the cocktail sticks.
-
Brush the chicken around with the olive oil and place in the oven dish. Sprinkle with salt and pepper.
-
Slide the bowl with the chicken in the middle of the oven and switch on at 175 ºC. Bake the chicken in 1 ½ - 1 ¾ hours until golden brown and roast.
-
Ris the leaves of the rest of the thyme branches and cut finely.
-
Place the chicken on a flat dish.
-
Pour the frying liquid into a saucepan. Add the chicken broth tablet, water and spices. Bring to the boil and cook over high heat until gravy.
-
Serve the gravy separately with the chicken. Serve with couscous and ratatouille.
-
30 minMain dishonion, zucchini, traditional olive oil, hot vegetable broth from tablet, risotto rice, pine nuts, white cheese, tomato,risotto with white cheese and pine nuts -
25 minMain dishmie, egg, Broccoli, neutral oil, onion, garlic, winter carrot, sambal Badjak, soy sauce, unsalted peanut,egg noodles with stir-fried broccoli -
65 minMain dishfloury potatoes, Parmigiano Reggiano, fresh basil, roasted pine nuts, garlic, traditional olive oil, romatomat, medium sized egg, wheat flour, salt,gnocchi with pesto -
30 minMain dishunpolished rice, green beans, winter carrot, pork fillets à la minute, sunflower oil, garlic, cornstarch, soy sauce, ginger syrup, Cherry tomatoes, mango, lime,sweet and sour pork curry
Nutrition
425Calories
Sodium10% DV235mg
Fat52% DV34g
Protein56% DV28g
Carbs0% DV1g
Fiber4% DV1g
Loved it