A staple of Provençale cooking is rich, roasted chicken fragrant with garlic, pancetta, olives, white wine and herbs. And following this in the next post is recipe for a tomato tart, which can be made the day ahead, and pairs well with this chicken. Perhaps rent Ridley Scott's 'A Good Year' prepare the chicken and tomato tart, and be transported to a charming way of life in a heart-stopping area of the world.
Provençale Roasted Chicken:
6-7 pounds of chicken pieces, breast, thigh, legs, etc.
1/4 cup good quality olive oil
1 1/2 tablespoons of chopped fresh thyme
1 1/2 tablespoon chopped fresh rosemary
1 tablespoon sea salt
1 scant teaspoon red-pepper flakes
15-large garlic cloves, peeled
3 thick slices of pancetta cut into 1-inch pieces
1-cup dry white wine
30 oil cured kalamata olives
Instructions:
Preheat oven to 450°F, position the rack in the center of the oven. Place the chicken pieces, oil and spices in a large bowl and press the mixture into the chicken to coat.
Arrange chicken pieces, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan, scrap the bowl of any seasoning onto the chicken. Scatter the garlic and pancetta pieces over the chicken and roast about 20- minutes. Drizzle the dry white wine over chicken and roast 10 more minutes. Scatter olives over chicken and roast until golden brown and the chicken is thoroughly cooked, approximately 20 minutes more.
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