Poulet aux Senteurs de Provence
(Chicken with Lemon, Basil & Garlic)
Ingredients (for 4 servings):
two modest (and preferably no cost-range) corn-fed chickens;
two tablespoons olive oil;
two lemons;
two massive cloves garlic;
one teaspoon dried herbes de Provence;
one bunch fresh basil;
salt and freshly ground black pepper.
Approach:
Peel and crush the garlic. Squeeze the juice from the lemons.
Cut every single chicken into 8 serving pieces: two legs, each and every separated into thigh and drumstick; and two breasts, every cut in half.
Put all the pieces in a massive bowl or glass/ earthenware dish and add the olive oil, dried herbs, lemon juice, salt and pepper. Mix the pieces of chicken nicely in the marinade and leave for at least 1 hour (but longer is most effective).
Pre-heat the oven to 190C/ 375F/ Gas Mark 5.
Heat a solid, ridged cast-iron grill pan. There is quite possibly no have to have to add any further oil. Lay the chicken pieces in the pan, skin side down, and cook for 3-4 minutes. Turn them over and cook for a extra 3-4 minutes. The skin ought to be golden-brown, even maybe scorched a bit here and there.
You will definitely have to cook the chicken pieces in two or 3 batches.
As the pieces total this preliminary cooking time, transfer them to a roasting tin in the pre-heated oven. Permit them to finish cooking until the juices from the thighs run clear. This must take about an additional 15-20 minutes or so.
When all the pieces are cooked, dish them up on a significant serving platter. Scatter over some coarse sea salt and some finely shredded basil leaves.
For a lot more details on the food, wine, restaurants and recipes of Provence please check out the author’s internet web site at: [http://www.cafe-de-provence.com]
