THE PROVENCAL RED-BIRD

(Our Play on Poulet à la Provençale)

THE PROVENCAL RED-BIRD

Ingredients: 4 Chicken thighs (bone-in), 1 Large onion (diced), 2 cloves Garlic, 100g Black olives, 2 tsp Herbes de Provence, 1 tsp Black pepper, 400g Tomato passata, 100ml Dry White Wine...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 1 Large onion (diced)
  • 2 cloves Garlic
  • 100g Black olives
  • 2 tsp Herbes de Provence
  • 1 tsp Black pepper
  • 400g Tomato passata
  • 100ml Dry White Wine

Cooking Method

  1. The Scorch Fry chicken until the skin is charred and fat renders; remove.
  2. The Architect Sauté onion and garlic in the fat until golden; add olives.
  3. The Bloom Add herbs and pepper with a 30ml splash of wine; the steam will carry the lavender and thyme scent.
  4. The Swell Add passata and remaining wine; return chicken. Simmer for 20 minutes until tender.
  5. The Final Flourish Top with a massive hit of raw fresh basil and extra virgin olive oil.

Cuisine: French

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