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Poulet (chicken) a la Provencale


  • 3 to 4 medium tomatoes
  • 1 large onion
  • 1/2 cup black olives
  • 4 large garlic cloves, sliced, plus 1 teaspoon minced
  • 3 tablespoons olive oil
  • 2 teaspoons herbes de Provence
  • 1/2 teaspoon fennel seeds
  • 1 whole chicken


  • Toss together chopped tomatoes and wedged onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Put vegetables at teh sides of a baking dish, to make room for chicken.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture.
  • Tie legs together with string, then put chicken in baking dish.
  • Roast in oven 1 to 1 and 1/4 hours at 400 deg F.
  • Decorate if desired with additional olives and herbs/basil/parsley. Can serve with potatoes.

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