1 or 2 whole chickens (or maybe more depending on the number of guests!)
Fresh herbs – to include rosemary and thyme
Garlic
Lemons
Olive Oil
Seasoning
MethodThe chicken
Pre-heat the oven to 180C. Roughly chop most of the herbs and garlic and mix with a little olive oil and seasoning. Chop a couple of lemons into quarters. Rub the garlic and herb mix over the chicken skin. Stuff the cavity with the remaining herbs (these can be whole, not chopped) along with some whole garlic cloves and 4 or 5 lemon quarters. Place the chicken(s) into a deep roasting tin along with the remaining lemon quarters and put in the oven. The chicken will need 1hr 45mins. Check every 30 mins and baste the chicken with the juices which will accumulate in the pan.
The potatoes
Fresh new potatoes are hard to beat for flavour and need little else other than some seasoning and butter. To add just a little extra oomph, we’re also going to throw in a handful of capers and parsley.
Ingredients
New potatoes
Butter
Parsley
Capers
Seasoning
Method
Prepare the potatoes by halving and placing in a pan of cold water to stop them discolouring. 30 minutes prior to serving dinner, boil a kettle full of water and drain the cold water from the potatoes. Place on a high heat and pour over the boiling water. These will need approximately 20 minutes cooking time. When they are tender, remove from the heat and drain. Put a decent knob of salted butter in the pan, a handful of capers, ground pepper and roughly chopped parsley and mix through. Serve in a pre-heated dish with the butter mixture from the pan poured over the top.
Mesclun salad
Mesclun is the Provencal word for ‘mixture’ which gives this salad its name.
Ingredients
Method
Take your mixed leaves and place in a serving bowl. Crush a couple of garlic cloves and add 1 tbsp. balsamic vinegar, 1 tbsp. olive oil and 1 tbsp. walnut oil. Mix well with a little seasoning. Mix the dressing through the leaves just before serving. If you have any leftover fresh tomatoes these could also be served, sliced and with a little balsamic and olive oil drizzled over the top.
Serve the chicken roughly carved on a platter with the juices from the roasting tin poured over alongside the potatoes and salad. And don’t forget to serve with fresh bread and butter without which no French meal would be complete!
Le fromage – The cheese course
The French have their cheese course before dessert which I personally think is very sensible! Although this course is optional it’s great fun selecting a variety of cheeses to serve from the supremely well stocked cheese stall that you are guaranteed to find at any French market.
Typically cheese in France is served on its own with no bread or crackers… but a glass of Vin Rouge is a must! Toasted pecans or walnuts along with some grapes are a popular addition in lieu of bread.
Le dessert – Cherry clafoutis
Cherries are a common sight in markets across Provence at this time of year and lend themselves perfectly to this classic French dessert.
Ingredients
Stephens is Owner of Olives & Vines. Olives & Vines is a luxury holiday company based in the South of France offering stays at their beautifully designed holiday house and boutique hotel in Le Castellet.
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3 Comments
Great post.
Looks like something I would like to taste some day so thank you for recipes Su.
This meal sounds so divine. I am so surprised at how something so delicious actually seems pretty easy to make. I will be making this at some point this week especially the tomatoes they sound so flavourful. A very interesting combination I never would have thought to have anchovies with tomato. I love that you included a desert as well it looks so good. More recipes please!
We should give thanks for Peter Mayle. Almost single-handedly he reignited the Great British love of Provence. Even those Provence fans who had been visiting their villas for years suddenly took a new interest in the local culture, food, people and wine. It is astounding how Provencal cuisine can take a staple like the potato and reinvent it.
Time we had another invitation to a dinner in Provence. Please?
Great post.
Looks like something I would like to taste some day so thank you for recipes Su.
This meal sounds so divine. I am so surprised at how something so delicious actually seems pretty easy to make. I will be making this at some point this week especially the tomatoes they sound so flavourful. A very interesting combination I never would have thought to have anchovies with tomato. I love that you included a desert as well it looks so good. More recipes please!
We should give thanks for Peter Mayle. Almost single-handedly he reignited the Great British love of Provence. Even those Provence fans who had been visiting their villas for years suddenly took a new interest in the local culture, food, people and wine. It is astounding how Provencal cuisine can take a staple like the potato and reinvent it.
Time we had another invitation to a dinner in Provence. Please?