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Cook Out | Recette Poulet Provencal

French chef Matteo Girelli shows us an easy recipe to cook a Provencal-style herbed chicken roast at Sofitel Hotel Mumbai's multi-cuisine restaurant, Pondicherry Caf

Recette Poulet Provencal

Serves 4


1 full chicken, cut in 4-6 pieces 4 tbsp olive oil

3 onions, minced

3 tomatoes, cubed

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 green capsicum, julienned

2 cloves of garlic

2 tbsp of chopped leeks

10-15 black olives

4-5 sprigs of thyme

1 tsp rosemary, chopped

1 tsp oregano, chopped

1 tsp parsley, chopped

2 potatoes, boiled with the skin on

360ml white wine

Salt and freshly ground black pepper to taste


Shallow-fry the chicken pieces in a pan with olive oil, chopped onions and a couple of sprigs of thyme for 8-10 minutes till the onions and chicken turn golden brown. Add the garlic, leeks, coloured peppers and capsicum and cook for another 2 minutes. Transfer the ingredients into a baking dish along with the cubed tomatoes, olives, boiled potatoes, rosemary, the remaining thyme, parsley and oregano. Sprinkle salt and freshly ground black pepper to taste. Drizzle some olive oil on the chicken and vegetables and cover the dish with aluminium foil. Cook the dish at 180 degrees Celsius for 10 minutes, then add the wine to and cook for another 20-25 minutes at the same temperature till all the wine is cooked. Add a teaspoon of cornflour to thicken the sauce if desired. Garnish with fresh herbs and serve hot.

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