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.
-
20 minMain dishgarlic, shallot, romatomat, pine nuts, salad dressing balsamic, shell paste, traditional olive oil, frozen leaf spinach cut into part cubes, cooking cream light, smoked salmon pieces,pasta with spinach sauce and smoked salmon
-
30 minMain dishSpaghetti, purslane, sundried tomatoes in oil, Shoot the Schwarzwalder, onion, garlic, olive oil, ground spicy cheese,pasta with sundried tomato
-
35 minMain disholive oil, onion, garlic, tomato paste, vine tomato, dry white wine, laurel leaf, fresh thyme, mussel, salmon fillet, cod fillet, fresh parsley,mussel pans
-
25 minMain dishbacon, onion, butter, margarine, buttermilk, flour,buttermilk sauce with bacon patties
Nutrition
425Calories
Sodium10% DV235mg
Fat52% DV34g
Protein56% DV28g
Carbs0% DV1g
Fiber4% DV1g
Loved it
more