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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
  • 1
    lemon, cut in half

  • 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
  • 6 oz
    (170 g)
    tomato paste
  • 2
    white onions
  • 1 to 2
    regular eggplants, cut up
  • 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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