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Chicken à la Provencal and Ratatouille https://www.metro.ca/userfiles/image/recipes/null PT15M PT30M PT45M
Chicken:Take the chicken out of its packaging and let it rest for a couple of minutes.Squeeze the lemon to get rid of some of the liquid.Place the lemon halves and a couple sprigs of thyme inside the carcass of the chicken.Cover the outside of the chicken with olive oil and sprinkle with herbes de Provence and salt.Put the chicken in the oven for 45 mins at 350°F.Carve to serve.Ratatouille:Fry the eggplant in olive oil in a cast iron roaster, and set it aside in a bowl.Repeat the process with the zucchini until the zucchini has a bit of a translucent feel and set that aside in the same bowl as the eggplant.Mince the anchovies so that they almost disintegrate once they are fried up in the pan.Add the thyme leaves, minced parsley, onions and garlic to the pan with the anchovies so that the onions get infused with the anchovy flavour.Make a circle in the middle of the pot by pushing all of the onions etc., to the sides and then add in the contents of the can of tomato paste and “toast” the paste in the middle of the pan for about 20 seconds to give it some extra flavour.Then add in the eggplant and zucchini stirring everything up and add in the can of tomatoes.Cook on low heat for about 45 minutes.
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Chicken à la Provencal and Ratatouille

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4-6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium chicken
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    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg


    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


  • 1
    lemon, cut in half
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA



  • herbes de Provence
  • 1 tsp.
    (5 mL)
    salt
  • 2
    sprigs of fresh thyme
  • 1 tsp.
    (5 mL)
    extra virgin olive oil
  • Ratatouille:

  • 426 g
    Tomato
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    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g, PRODUCT OF MEXICO


    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


  • 6 oz
    (170 g)
    tomato paste
  • 2
    white onions
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1 to 2
    regular eggplants, cut up
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    EGGPLANTS

    EGGPLANTS

    $1.29 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO LARGE SEEDLESS NAVEL ORANGES OR LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 2.84/kg


  • 3 to 4
    zucchini
  • 6 to 8
    garlic cloves
  • 2
    sprigs of fresh thyme
  • 5 to 6
    anchovies
  • 2 tsp.
    (10 mL)
    parsley
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
Imprimer ma sélection

Preparation

Chicken:

Take the chicken out of its packaging and let it rest for a couple of minutes.

Squeeze the lemon to get rid of some of the liquid.

Place the lemon halves and a couple sprigs of thyme inside the carcass of the chicken.

Cover the outside of the chicken with olive oil and sprinkle with herbes de Provence and salt.

Put the chicken in the oven for 45 mins at 350°F.

Carve to serve.

Ratatouille:

Fry the eggplant in olive oil in a cast iron roaster, and set it aside in a bowl.

Repeat the process with the zucchini until the zucchini has a bit of a translucent feel and set that aside in the same bowl as the eggplant.

Mince the anchovies so that they almost disintegrate once they are fried up in the pan.

Add the thyme leaves, minced parsley, onions and garlic to the pan with the anchovies so that the onions get infused with the anchovy flavour.

Make a circle in the middle of the pot by pushing all of the onions etc., to the sides and then add in the contents of the can of tomato paste and “toast” the paste in the middle of the pan for about 20 seconds to give it some extra flavour.

Then add in the eggplant and zucchini stirring everything up and add in the can of tomatoes.

Cook on low heat for about 45 minutes.

Source : Foodland Ontario

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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