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Chicken Provencale


Following on with my autumnal and comforting meal theme, I decided it was time to cook Chicken Provençal.

I have very fond memories of this dish, with my mother making this for myself and my three brothers.

The roasted peppers, capers and black olives give a distinct Mediterranean vibe.

This meal really does not take long to prepare - and once done can be left in the oven on a low heat should you wish to serve this after a nice long walk!

Roasting the peppers really helps to intensify their flavour, as well as remove the skin from the final dish. The same can be done with the tomatoes - but frankly life is too short on a week night.

Chicken Provencale : Last one

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Salsa Verde with Tomato


Salsa Verde as the name suggests stands for green sauce. The Italian version is traditionally served cold and includes parsley, vinegar, capers and garlic.

I always chop this sauce by hand as I like the rustic coarseness that is achieved, as opposed to blitzing it in a food processor.

The sauce is so versatile, being suitable for fish and meat.

It is zesty and zingy and works fantastically well with the
Herb Crust Lamb.

Salsa Verde : Stir well

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