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Poulet Provencal ( Braised Chicken with Tomatoes and Olives) Recipe

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This recipe for Poulet Provencal ( Braised Chicken with Tomatoes and Olives) is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb tomatoes (3-4 medium)cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine cured black olives
4 large garlic cloves, sliced + one tsp minced garlic3 Tbs olive oil, divided
2 tsp herbs de Provence, divided
1/2 tsp fennel seeds
1 whole chicken, about 3.5 lb
Directions:
Directions:
Preheat convection oven to 400º or regular oven to 425º with rack in the middle. Toss together the tomatoes, onion, olives, sliced garlic, 2 Tbs oil, 1 tsp herbs de Provence, fennel seeds, 1/2 tsp salt, 1/4 tsp pepper in a 13X 9 in or other 3 qt shallow baking dish. Push vegetables to the sides of dish to make room for chicken. Stir together minced garlic, 1 tsp salt, 1/2 tsp pepper, remaining Tbs of olive oil. Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish. Roast until an instant-read thermometer inserted into the thickest part of a thigh (do not touch bone) registers 170ºF, about 1 hour in convection oven; 1-1 1/4 hours in a regular oven. Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes, start to finish 1.5 hours
Personal Notes:
Personal Notes:
Compliments of Gourmet magazine 30 minute meals!

 

 

 

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