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What to take to a picnic (w/ an hour in transit)?
- Thread starter erininny
- Start date
It doesn't HAVE to have the pernod, it just makes it scream anise at you. I love the statement it
makes but you could just increase the anise seed.
If you hate Pernod, you probably don't have it in your liquor cabinet. Otherwise, I'd say try 1/2 T. of it.
And, my husband used to add the tiniest drop of Pernod to my martinis, so I do like it.
makes but you could just increase the anise seed.
If you hate Pernod, you probably don't have it in your liquor cabinet. Otherwise, I'd say try 1/2 T. of it.
And, my husband used to add the tiniest drop of Pernod to my martinis, so I do like it.
richard-in-cincy
Well-known member
I LOVE these!
mariadnoca
Moderator
Are you using boneless/skinless chicken breasts for this?
Chicken Salad Provençal (roasted chicken breasts)
My notes:
After much experimentation, this chicken turned out to be very moist and flavorful. I wanted to duplicate the flavor of Roast Chicken Provençal.
Prepare the marinade (see link) using dry herbs and only 1 tsp. of evoo. Finely mince the garlic. Using a teaspoon, top 2 lbs. of chicken breasts with about two thirds of the marinade and let sit at room temperature for one hour covered with plastic wrap. Preheat oven to 350° F. Place chicken on a large heavy baking pan with shallow sides (I used nonstick) lined with parchment paper and roast for 27 minutes.
Place chicken on paper towels and cool at room temperature for about 10 minutes. Refrigerate the breasts for two hours. Scrape off the pesto-like marinade and reserve in a bowl. Dice the cooled chicken and mix in the “pesto” to taste and add mayonnaise and finely chopped celery.
You can use any combination of herbs with a small amount of evoo. The fact that you marinate ahead of time and leave the “pesto” on top keeps the chicken very moist.
I must confess, I did get some help from an on line chef for the cooking method.
Link: Roast Chicken Provençal
Chicken Salad Provençal (roasted chicken breasts)
My notes:
After much experimentation, this chicken turned out to be very moist and flavorful. I wanted to duplicate the flavor of Roast Chicken Provençal.
Prepare the marinade (see link) using dry herbs and only 1 tsp. of evoo. Finely mince the garlic. Using a teaspoon, top 2 lbs. of chicken breasts with about two thirds of the marinade and let sit at room temperature for one hour covered with plastic wrap. Preheat oven to 350° F. Place chicken on a large heavy baking pan with shallow sides (I used nonstick) lined with parchment paper and roast for 27 minutes.
Place chicken on paper towels and cool at room temperature for about 10 minutes. Refrigerate the breasts for two hours. Scrape off the pesto-like marinade and reserve in a bowl. Dice the cooled chicken and mix in the “pesto” to taste and add mayonnaise and finely chopped celery.
You can use any combination of herbs with a small amount of evoo. The fact that you marinate ahead of time and leave the “pesto” on top keeps the chicken very moist.
I must confess, I did get some help from an on line chef for the cooking method.
Link: Roast Chicken Provençal