Chicken à la Provençale

Name: Chicken à la Provençale
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6-8
Cuisine: European, French
Ingredients: Approximately 1kg chicken drumsticks, skin on (~8 drumsticks); 3 tsp Gewürzhaus Pyramid Flake Salt; 2 tsp black pepper, freshly ground; 3 tbsp Gewürzhaus Herbes de Provence; ½ cup plain flour, for dusting; 4 tbsp olive oil; 1 lemon, cut into wedges; 8 cloves garlic, peeled; 6-8 medium French shallots, peeled and quartered; 150g whole green olives, pits removed; 250g whole cherry tomatoes; ¾ cup dry vermouth; Fresh thyme or tarragon, to serve

Easy

1hr

6-8

Chicken à la Provençale

Rated 4.2 stars by 5 users

Cuisine

European, French

Servings

6-8

Prep Time

10 minutes

Cook Time

50 minutes

A quintessentially Provençal pleasure– chicken pieces roasted with shallots, garlic, olives, tomatoes, lemon, vermouth, and flavoured irresistibly with Herbes de Provence. Our delectable blend of this classic features rosemary, thyme, tarragon, orange peel, mint, lavender and raspberry leaf.

Ingredients

Approximately 1kg chicken drumsticks, skin on (~8 drumsticks)
3 tsp Gewürzhaus Pyramid Flake Salt
2 tsp black pepper, freshly ground
3 tbsp Gewürzhaus Herbes de Provence
½ cup plain flour, for dusting
4 tbsp olive oil
1 lemon, cut into wedges
8 cloves garlic, peeled
6-8 medium French shallots, peeled and quartered
150g whole green olives, pits removed
250g whole cherry tomatoes
¾ cup dry vermouth
Fresh thyme or tarragon, to serve

Directions

Preheat your oven to 200ºC (fan-forced).
Pat chicken pieces dry with a paper towel, then season with pepper and sea salt. Combine Herbes de Provence with flour in a shallow dish, then dredge the chicken in the mix. Dust off excess flour and set aside.
Grease a deep roasting pan with olive oil.
Arrange chicken skin-side up in the roasting pan, surrounded by lemon wedges, garlic and shallots.
Scatter the olives and tomatoes over the chicken, then drizzle vermouth into the pan.
Roast for 25 minutes, then baste the chicken with pan juices.
Return to the oven, reducing the temperature to 180ºC. Continue roasting for a further 25 minutes, until the chicken is crispy and cooked through.
Serve in the pan; garnish with fresh herbs.

Comments

What seasoning is

typical

of the processed chicken?

I cooked this tonight and it was delicious! I didn’t put the tomatoes in until ‘half time’- thank goodness, they really would have been mush! Otherwise I am definitely making this again.
Do you think that the Herbes de Provence would be good with fish? Or lamb? Perhaps your wonderful chefs could come up with another idea for them. I love the idea of using them in more recipes.
thanks!
Susan

Chicken à la Provençale

Chicken à la Provençale

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Directions

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