RECIPE: REC: Chicken Provencal. Made this last night & it was just perfect.

[Marg CDN]

I've done many versions of this, and was so stunned when this turned out so much better. I think it's that inner and outer rub that flavoured it so well.

And I used a regular good quality supermarket chicken. Small amzaingly tasty local hothouse tomatoes and pitted Nicoise olives.

The only thing I did differently was the slow drizzle of 1/3 c. white wine over it, 20 minutes before completion.

I didn't name it as it was because in my opinion it really is not a braised chicken.

10/10

http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Tomatoes-and-Olives-em-Poulet-Provencal-em-241766

 

[marilynfl]

Marg, did you use regular or convection oven? I ask because when I had a small conv oven, the

chickens (roasted) turned out amazing. Haven't had anywhere near as good luck with the reg oven, other than the Keller high-heat roast.

 

[Marg CDN]

My old, old, regular before convection oven. And I used a nonstick skillet

and now that I"m thinking about it, that may have affected the result. It has sides that are only about 3/4" high, and to contribute to the whole flavour, nothing stuck.

 

[Marg CDN]

that skillet was actually a griddle, stooopid

 

[marilynfl]

tee-hee...without my reading glasses, I read" the skirt was actually a girdle, stooped." HUH?