Provencal Inspiration

Hello,

I have a wonderful winter supper that I love to serve and that my family loves to eat.  It’s called Poulet Provencal or Chicken Provencal.  And it is so easy to make but fanastically delicious to eat.

Image couresy of Romulo Yanes from www.epicurious.com

Here is the recipe:

Ingredients

1 pound tomatoes (3 to 4 medium), cut into wedges

1 large onion, cut into wedges, leaving root ends intact

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 herbes de Provence, divided

1/2 teaspoon fennel seeds

1 whole chicken (about 3 1/2 pounds

Preparation

Preheat convection oven to 400°F for regular oven to 425°F with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 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.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Read More http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Tomatoes-and-Olives-em-Poulet-Provencal-em-241766#ixzz0fescPKUD

I serve this with a wonderful crusty French bread to sop up the amazing juices and a frisee salad with chunks of bacon and dressed with a good vinaigrette.  The amount of effort involved is minimal and the taste is absolutely amazing.

Now wouldn’t it be truly transcendental to have this meal here:

Image via Elle Decor UK.

This kitchen is housed in a medieval building in Italy.  Isn’t it almost ethereal? I love the vaulted brick ceiling and beautifully plastered walls.  The stone floor is gorgeous, and who doesn’t want a stag’s head in their kitchen?  The juxtaposition of ancient and contemporary is very masterful.  This juxtaposition is something that we saw a great deal of when we lived in England and traveled in Europe.  I really became enamored with the notion while we were living there.  While I didn’t use this extreme contrast in my own home,  it was definitely an influence in the decisions that we made.

Or would you prefer to dine somewhere like this?

Image via Maison Cote Ouest

Isn’t this lovely, too? This has a bit in common with the other kitchen.  I do love the vaults in this ceiling and the beautiful beams and rustic stone floor.  But this kitchen is all warm and mellowed colors and textures.  The fireplace is just so beautifully proportioned and just magnificently weathered.  The cabinet to the left of it is stunning.  And in their own way, the slatted chairs are as much of a surprise in this setting as the black chairs above.  And I do seem to love multiple pendants or lanterns over a table….And yes, I am aware that neither of  these beautiful kitchens is from Provence.

I would love to sit down in either of these kitchens with this wonderful meal, a full-bodied red wine, and my amazing family and friends.  That’s a recipe for bliss.

Kristin

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