Bastille Day Recipe: Chicken Provencal & Ratatouille

NEW ORLEANS —

Hen Provencal for Bastille Day

1 1/2-2 kilos boneless, skinless hen thighs

1 1/2 cups cherry tomatoes, halved

1/3 cup olives of your alternative, pitted and coarsely chopped 

chopped flat-leaf parsley, for serving

lemon wedges, for serving

crusty bread, for serving

Preheat oven to 425 levels. Add olive oil to a big oven-safe skillet over medium to medium-high warmth. Season hen thighs liberally with Creole seasoning. As soon as the oil is sizzling, add the hen and sear for 3-4 minutes per aspect or till deeply golden brown. Take away hen from skillet and put aside on a plate.

Add the shallot and garlic to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds to a minute or till aromatic. Add the white wine, persevering with to scrape up the brown bits. Improve warmth to excessive and simmer for 1-2 minutes. Add the butter and proceed to simmer till melted.

Add the hen and its juices again into the skillet, together with the cherry tomatoes, olives, rosemary and thyme. Season the skillet with kosher salt and pepper. Be sure that the entire components are nestled down into the skillet and its liquid. Bake for quarter-hour, or till hen is cooked by means of, and tomatoes are beginning to prepare dinner down and burst.

Discard the rosemary and thyme.

Serve hen and end with chopped parsley and a squeeze of lemon. 

4 Tbsp. olive oil, divided 

8 garlic cloves, minced and divided 

1 yellow bell pepper, diced

28 oz can of crushed tomatoes

8-10 contemporary basil leaves, chopped and divided 

Preheat the oven for 375 levels.

Slice the eggplant, tomatoes, squash and zucchini into roughly ¹⁄₁₆-inch rounds, then put aside.

Warmth the two Tbsp. olive oil in a 12-inch oven-safe pan over medium-high warmth. Sauté the onion,  half of garlic, and bell peppers till delicate, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir till the components are totally integrated. Take away from warmth, then add half of the basil. Stir as soon as extra, then easy the floor of the sauce with a spatula.

Organize the sliced veggies in alternating patterns, on high of the sauce from the periphery to the center of the pan. Season with kosher salt and pepper.

In a small bowl, combine collectively the remaining basil, garlic, parsley, thyme, salt, pepper and olive oil. Spoon the herb seasoning over the greens.

Cowl the pan with foil and bake for 40 minutes. Uncover, then bake for an additional 20 minutes, till the greens are softened.

Serve whereas sizzling as a primary dish or aspect dish.

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