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Thursday, March 4, 2010

Chicken Little

@ Sin Ming Cook House / Bakery / Whateva

I’ve always had the notion that if ever you’re stuck thinking what to cook next Chicken is always a fail safe fall back backup dish; which is why I ordinarily have at least some pieces of chicken in my freezer.  Yesterday I was totally uninspired to cook; being down with a very bad case of a blocked/runny nose didn’t help the cause too much.  Anyways I was looking around the net and some of my cookbooks what to cook and I found this recipe from http://www.epicurious.com.  Unfortunately though I didn’t have all the ingredients but here none the less is my ad-lib version of the recipe:

Braised Chicken with Tomatoes and Olives (Poulet Provencal) (Adapted from http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Tomatoes-and-Olives-em-Poulet-Provencal-em-241766#ixzz0hC6LgPvv)

Braised Chicken with Tomatoes and Olives (Poulet Provencal) Ingredients

  • 600g tomatoes (3 to 4 medium), cut into wedges
  • 3-4 small red onions*
  • 1/2 cup drained brine-cured black olives, pitted if desired
  • 4 large garlic cloves, sliced, plus 1 teaspoon minced
  • 3 tablespoons olive oil, divided
  • 2 teaspoons thyme*
  • 1/2 teaspoon star aniseed*
  • 1 whole chicken

*those ingredients I substituted from the original recipe

Directions

  1. Preheat convection oven to 200°C for regular oven
  2. Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon thyme, star aniseed, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
  3. Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining thyme, and remaining tablespoon olive oil.
  4. Remove excess fat from chicken and pat dry, then rub outside with seasoning mixture.
  5. Stuff chicken with white button mushrooms and carrots
  6. Tie legs together with string, then put chicken in baking dish.
  7. Sprinkle a tiny amount of Truffle salt on the skin
  8. Roast for about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
  9. Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices

Braised Chicken with Tomatoes and Olives (Poulet Provencal) Final Bon Appétit – Sidney

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