Chicken in Provencal.


Onion (100g) – 2 pcs.
• Red Tomatoes – 400g
• Garlic cloves – 7 pcs.
• Salt – ¾ tsp
• A mixture of dried Provencal herbs – 3 tsp
• A mixture of peppers – ¼ tsp
• Chicken thigh – 800 g
• Olive oil – 45 ml


1. Clean onion, cut in half lengthwise and shinkuem feathers.
2. Tomatoes cleaned from stalks, makes an incision crosswise, scalded with boiling water and remove the skin. Sliced. The original recipe still add the olives, so if you want to add a can.
3. garlic and finely chop cleanse.
4. Putting all the vegetables, a little salt and add to them olive grass and pepper (you can mix the peppers). While we set aside vegetables aside.
5. chicken cut into medium pieces. Put in a bowl.
You can take any part of the chicken, which you liking if carve a whole chicken, you will need only half.
6. To prepare the chicken mixture – Provencal herbs, chopped garlic, salt and olive oil. Properly boned chicken in the mixture.
7. Put the baking dish half vegetables, sprinkled with a little olive oil. On vegetables we place the chicken on top, and the remaining vegetables.
8. Put in the oven and bake for an hour – a half at 180 degrees.
If the top begins to dry and burn, the shape can be covered with foil, and at the end of baking remove it.
Bon Appetit!

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