Classic dishes of Provence: chicken with flavors of Provence

Chicken with Provencal flavors

(Chicken with Lemon, Basil and Garlic)

Ingredients (for 4 servings):

2 small (and preferably free-range) chickens fed corn;

2 tablespoons of olive oil;

2 lemons

2 large garlic cloves;

1 teaspoon of dried herbs of Provence;

1 bunch of fresh basil;

salt and freshly ground black pepper.

Method:

Peel and crush the garlic. Squeeze the juice from the lemons.

Cut each chicken into 8 portions: 2 legs, each separated into thigh and thigh; and 2 breasts, each cut in half.

Put all the pieces in a large bowl or glass / earthenware dish and add the olive oil, dried herbs, lemon juice, salt and pepper. Mix the chicken pieces well into the marinade and leave for at least an hour (but longer is better).

Preheat the oven to 190C / 375F / Gas Mark 5.

Heat a sturdy, ridged cast iron skillet. It is probably not necessary to add additional oil. Place the chicken pieces in the skillet, skin side down, and cook for 3-4 minutes. Flip them over and cook for 3-4 more minutes. The skin should be a golden brown color, maybe even a little charred here and there.

You will probably have to cook the chicken pieces in 2 or 3 batches.

As the pieces complete this preliminary cooking time, transfer them to a roasting pan in the preheated oven. Let them finish cooking until the juice from the thighs runs clear. This should take about another 15-20 minutes or so.

When all the pieces are cooked, place them in a large serving dish. Sprinkle a little coarse sea salt and some finely grated basil leaves.

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