Monday, June 07, 2004

Sunday Dinner

-Chicken Provence
-Steamed Golden Beets with Carmelized Onions
-Assorted Potates with Rosemary & Garlic
-Collard Greens with bacon

Chicken Provence

-1 5-6 lb. Roasting Chicken
-1/4 c. herbes de Provence
-3 sprigs fresh thyme
-1/4 c. cooking sherry or dry white wine
-10 pepper corns
-Sea salt
-Freshly ground pepper

Preheat the oven to 400 degrees. Rub the chicken generously with salt/pepper and 2 tbsps of the herbes de Provence. Shove the sprigs of thyme up it's hole (if you have lemon handy you can cut it in half and shove it up there too). Place your chicken on a wire rack over a broiling pan. Make sure you've lined your pan with some foil (if you're lazy like myself).

Let the chicken roast for about 15 minutes or so. Once you've got it's fat and juices flowing you should add the peppercorns and sherry to the baking pan with the fats. Baste the chicken every 10 minutes or so with the liquid in the pan. Also, after cooking the chicken for about 30 minutes more, turn down the heat to 350. Roast for another 45 minutes or until the meat juices are clear and not BLOODY when you test the breast meat by cutting it with a knife(yum!)

I like to take the fats and juices in the pan an make gravy with it. Move it into a thick saucepan. Add 1/2 c. chicken broth with 1 tbsp. flour mixed in well. Cook over low heat for about 10 minutes. Add extra herbs, salt, pepper, and sherry or wine.


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