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NorCal*Mom
Provencal Chicken
Stuffed Provençal corn chicken.
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Ingredients
Directions
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Let the chicken come to room temperature. Clean the lemon well and cut into four parts. Cut the garlic into slices.
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Tie the thyme with the rope together.
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Sprinkle the inside of the chicken with salt and pepper. Put some oil in it.
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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.
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Brush the chicken around with the olive oil and place in the oven dish. Sprinkle with salt and pepper.
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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.
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Ris the leaves of the rest of the thyme branches and cut finely.
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Place the chicken on a flat dish.
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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.
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Serve the gravy separately with the chicken. Serve with couscous and ratatouille.
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25 minMain dishbutter, liquid baking product, slices of beef, onion, fresh thyme, laurel leaf, clove, cattle fond, Red wine, sweet potato, olive oil, fresh rosemary,citron with oven-baked chips of sweet potato
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20 minMain dishEggs, oil, garlic, onion, sambal oelek, vegetable stock tablets, miehoen, bamboo shoots, pak choi, coriander, baked onions,noodle soup with bok choy and egg
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15 minMain dishpipe rigate, green asparagus tips, chicken fillets, extra virgin olive oil with garlic and chili pepper, freshly ground sea salt and black pepper, fresh goat cheese,pipe rigate with chicken, goat cheese and asparagus
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30 minMain dishbutter, onion, fennel bulb, risotto rice, vegetable stock, lemon, dill, creme fraiche, Parmesan cheese,lemon risotto with fennel and dill
Nutrition
425Calories
Sodium10% DV235mg
Fat52% DV34g
Protein56% DV28g
Carbs0% DV1g
Fiber4% DV1g
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