Chicken Provencal

by Emily Kemme
simple roast chicken

This roast chicken recipe is my go-to option when I want to make a classic bistro meal. If I’ve got enough time, I’ll use the carcass to make chicken stock the next day.

Chicken Provencal

1 3.5-4 lb roasting chicken

1 lemon, quartered

1 bunch poultry bouquet, washed and dried. Separate thyme and rosemary.  Reserve sage.

4 T. Olive oil

1 tsp Herbes de Provence

2 onions, quartered

2 T. flour

1/4 c. Madeira

And, the other stuff for dinner:  a box of Delallo Gnocchi and fresh broccoli, washed and trimmed.

simple roast chicken

Heat oven to 425°F. Wash and pat chicken dry, removing the heart and gizzards if present. Place on rack in roasting pan. Stuff with lemon quarters and fresh herbs.

Note:  most fresh herb packages in grocery stores offer a “Poultry bouquet”, which is made up of thyme, rosemary and sage. If this isn’t available, buy the herbs separately.

Drizzle olive oil over chicken, rubbing over all areas.  Sprinkle with herbes de provence.

Roast chicken for 30 minutes. Add onions under rack; pour water into roasting pan until it just touches the underside of the chicken. Reduce oven temp to 375°F. Roast for another 45 minutes. Typically, a stuffed chicken requires 15 minutes per pound. Insert thermometer into thigh; it should register 170º, or if you cut into it, the juices run clear. Continue roasting until you get there.  Every chicken has its own personality and times may vary.  Remove chicken, place on grooved cutting board and cover with foil somewhere between a tight wrap and a warm cuddle for 15 minutes.

Pour accumulated broth from pan, without onions, into small sauce pan or Windsor pan. Bring to boil; add Madeira. Combine flour with 4 tablespoons sauce, or more as needed, in small bowl, whisking until smooth. Return mixture to sauce pan, whisking and smoothing. Simmer until ready to serve.

The rest of the meal is quick! Prepare Delallo Gnocchi according to package directions. Drain and keep covered in pot. You can do this during the last half hour or so; the dumplings will keep.

Wash broccoli. Heat water in pot with steamer insert until boiling. Water should be about 1/2 inch into steamer

Melt butter in small skillet until foaming subsides and butter begins to brown. Add chopped sage and stir occasionally, about 3 minutes, watching for over-browning. Add to gnocchi, toss and cover.

The last thing to do is steam the broccoli. You don’t want it bright frog green because if it gets to that point, it will wilt!  It should be a lovely celery green on the inner stems, a bit brighter on the florets. Test with your fingers to make sure it’s tender.

If you’re planning to make soup broth, refrigerate the chicken carcass, with the lemon and herbs tucked inside, until you’re ready to make soup broth.

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