Dinner guest are arriving. This tasty meal with chicken thighs, roasted shallots, lemons, and garlic marinated in herbes de Provençal. Do not forget the rice and salad, plus French bread to dip in the sauce.
Poulet Rôti Provençal (French)
Serves 4
Preheat the oven to 400F (205C)
8 boneless, without skin chicken things, free-range or organic
1 tsp. (5 ml) black pepper
1/2 to 3/4 cups (120-160 ml) (gluten-free) flour
3 Tbs. (45 ml) olive oil
2 Tbs. (30 ml) herbes de Provençal*
1 organic lemon cut into fourths
8-10 peeled garlic cloves
4-6 shallots, peeled and cut in half
1/3 cup (80 ml) dry vermouth, dry white wine, Sherry, or saké,
4 sprigs of thyme for garnish
1. Season the chicken with black pepper.
2. Put the flour in a shallow pan, lightly coat the chicken.
3. Pour the oil into a roasting pan and put the chicken in it.
4. Season with the herbs.
5. Arrange the lemon, garlic, and shallots around the chicken.
6. Add the vermouth.
7. Roast 25-30 minutes.
8. Brush some of the juices on the pieces.
9. Roast 25-30 minutes more or until the chicken is crisp and cooked through.
10. Serve in the pan or on a platter.
11. Garnish with the thyme sprigs.
*Make your own: 2 Tbs. (30 ml) (Leave out with you do not have.)
4 tsp. (20 ml) dried thyme and marjoram
1 1/2 tsp. (7,5 ml) savory
1/4 tsp. (1,2 ml) dried rosemary and mint
pinch of: dried sage, lavender flowers, and fennel seeds
