With the sun appearing these last few days I feel like spring. So for the chicken of the day good morning, rather than heirloom carrots, potatoes or sweet potatoes, I opted for canned tomato and herbes de Provence. Hopefully this will get the temperatures up 😉 Here’s what was left over after dinner last night, I didn’t have time to take the photo before cutting!
- 1 chicken farmhouse red label
- 400 g of tomatoes canned crushed tomatoes (or fresh in season)
- 1 stalk celery
- 1 bay leaf
- 5 branches of thyme
- 2 cloves of garlic
- 1 shallot
- 1 pinch of salt
- 1 pinch of pepper
Wash and dice the celery stalk. Peel the garlic cloves and shallot. Split the shallot in half.
Place the chicken in a dish and add all the elements around it. Season with salt and pepper.
Put in the oven when cold and cook for 45 minutes at 190°C. I use the circosteam program on my steam oven but if you have a conventional convection oven, baste regularly during cooking (and don’t hesitate to add a little white wine if you see that it lacks liquid).
It doesn’t get any easier than this.
Here’s a good one