Recipe: Poulet a la Provencale
PUBLISHED: 10:56 18 June 2019 | UPDATED: 10:56 18 June 2019
Bistro Gautier at The Amble Inn the family-run Harpenden restaurant with a focus on time-honoured French dishes shares its recipe for poulet a la Provencale
4 chicken breast, skin on
For the sauce:
1 large onion, diced
1 large carrot, peeled and diced
2 tbsp tomato paste
3 garlic cloves, diced
2 roasted red peppers, deskinned and sliced
1 courgette, sliced and chargrilled
200ml white wine
1 tin chopped tomatoes
200ml brown chicken stock
1 bouquet garnie (thyme, rosemary and bay)
For the rice:
1 tsp tumeric
1 tsp garlic purée
50g garden peas
- Marinade the chicken breasts in olive oil with a teaspoon of tomato paste, a teaspoon of garlic purée and salt and pepper.
- To make the sauce, sweat off the onion, carrot and garlic and once softened add the remaining tomato purée and cook on a medium heat for five minutes. Add the bouquet garnie and white wine then cook until the liquid is reduced by half. Add one roasted red pepper, the chicken stock, chopped tomatoes and simmer for an hour.
- To cook the rice combine all the ingredients in a pan with a little olive oil. Mix until the rice is coated, then add water and a good pinch of salt and cook until al dente. At that point add the peas to heat through.
- To cook the chicken, heat a large non stick pan to medium high heat and sear the breasts in olive oil until nicely browned. Add the chicken to the sauce and simmer gently until cooked through.
- Serve with the rice, charred courgettes and the remaining red peppers. Bon apetit!
Recipe by Bistro Gautier at The Amble Inn, a family-run Harpenden restaurant with a focus on time-honoured French dishes.