Chicken with tomatoes and herbs of Provence

Poulet aux tomates et herbes de Provence

Poulet aux tomates et herbes de Provence

Chicken with Tomatoes and Herbs of Provence

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!

Serves 6:

  • 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.

Poulet avant cuisson

Chicken before cooking

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

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