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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Provencal Recipe

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This recipe for Chicken Provencal is from WYOMING WILD!-COOKS 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:  
8 pieces chicken (use any pieces you like)

16 red bliss or fingerling potatoes

10 quartered plum tomatoes

20 pitted kalamata olives

2 lemons

3 cloves chopped garlic (or more to taste)

2 T. olive oil (plus more to coat pan)

1/2 t. cayenne pepper

salt & pepper to taste

1 T. chopped fresh rosemary

large bunch fresh basil

1 T. chopped fresh thyme

1 T. dried oregano (or fresh, if you prefer)
Directions:
Directions:
Preheat oven to 450º. In a large bowl, combine juice and rind from 1 lemon, 2 T. olive oil, garlic, cayenne pepper, chicken pieces, and salt & pepper. Meanwhile, coat the bottom of a large oven-proof skillet or roasting pan with olive oil. Slice the other lemon and place the slices on bottom of pan in a single layer. Place chicken on top of lemon, and cover with remaining ingredients. Cover with foil and roast for 1 hour. Serve with more fresh herbs for garnish.
Personal Notes:
Personal Notes:
This recipe is from the Iris Family Preschool Cookbook, submitted by Stacie Reamer, who moved away from Maplewood some years ago. I am happy to remember her through her excellent cooking. This chicken dish could not be easier, and it is really delicious. The lemon, tomato, and chicken juices combine to make a really wonderful sauce. This dish is very easy to double or even triple for a crowd.

 

 

 

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