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Old 05-17-2017, 04:11 PM   #11
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Chicken Provençal

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Originally Posted by Kayelle View Post
Thanks so much for the added information Sag. It's quite clear and I can't wait to try it!
Kayelle,

Thank you, a pleasure ..

Have a lovely day ..
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Old 05-17-2017, 09:09 PM   #12
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Quote:
Originally Posted by Sagittarius View Post
Catalan cuisine is based on The "Romesçu" and other similar Picadas ( dips or thick salas ) and Ali Oli, and Evoo Prepared Mayonaise with Minced Garlic ( no egg yolks).
I've been all over Spain. I spent a lot of my time in Salamanca, Madrid, Granada, Sevilla and Torremolinos. It was only the last time I was there that I was in Catalan -- I was in Barcelona for a few days. Not long enough.

There are so many influences, from the Romans to the Moors, in Spain. American food is very regional, too, based on who settled where. I'm not sure people realize how diverse Spain is.

I think it would be great if you would do a thread somewhere on the forum describing the regional differences in food in Spain, and especially what makes Catalan food unique.

CD
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Old 05-18-2017, 02:42 AM   #13
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Jennyema,

Apolgies but the link did not function. So, go to: Http://www.gourmet.com

And go to Research: Chicken Provençal and The Author of the Recipe, William Sertl and the recipe shall appear online.

NOTE: He does not employ tomatoes in his recipe.

In Provençal cuisine, tomatoes are a quintessential ingredient and the recipe beneath his, is my adapation. The 2 Sets of instructions were given to Kayelle, yesterday evening, for oven & for stove top preparation.

Thank you for your interest and have a lovely day.
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Old 05-18-2017, 02:50 AM   #14
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Regional Spanish Cuisine

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Originally Posted by caseydog View Post
I've been all over Spain. I spent a lot of my time in Salamanca, Madrid, Granada, Sevilla and Torremolinos. It was only the last time I was there that I was in Catalan -- I was in Barcelona for a few days. Not long enough.

There are so many influences, from the Romans to the Moors, in Spain. American food is very regional, too, based on who settled where. I'm not sure people realize how diverse Spain is.

I think it would be great if you would do a thread somewhere on the forum describing the regional differences in food in Spain, and especially what makes Catalan food unique.

CD
Pleased to hear that you have been to the Iberian Peninsula.

Yes, there are uncountable influences, including the Greeks and Romans, the French, Mexico and Peru via the Explorers of the 1500s to the Americas, Italy, The Moors, the Sephardic Jews, and numerous others.

I had posted a Fideuà, Noodle Paella in The Fish / Shellfish Section a few days ago.

I could do a mini report on the Picadas which are one of the key essentials to Catalan Cuisine. Romesçu, being one of the most famous of them.

Thank you very much for all your interest.

Have a lovely day.
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Old 05-18-2017, 09:33 AM   #15
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I used one of my terracotta dishes on top of the stove. I swear by them, and I have them in all shapes and sizes!

di reston


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Old 05-18-2017, 01:15 PM   #16
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DI Reston,

I swear by them too ! The earthenware, terracotta ( red clay ) vessels truly are amazing.

We call them "cazuelas" in Spanish ..

Have a lovely evening.
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Old 05-18-2017, 03:36 PM   #17
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Quote:
Originally Posted by Sagittarius View Post
Jennyema,

Apolgies but the link did not function. So, go to: Http://www.gourmet.com

And go to Research: Chicken Provençal and The Author of the Recipe, William Sertl and the recipe shall appear online.

NOTE: He does not employ tomatoes in his recipe.

In Provençal cuisine, tomatoes are a quintessential ingredient and the recipe beneath his, is my adapation. The 2 Sets of instructions were given to Kayelle, yesterday evening, for oven & for stove top preparation.

Thank you for your interest and have a lovely day.
I get 404 errors when I search on Gourmet, but Mr. Google returned the following:

Chicken Breasts Provençal recipe | Epicurious.com
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Old 05-18-2017, 04:40 PM   #18
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Tenspeed,

Gourmet Magazine closed its doors, during 2009.

If you Google, Gourmet Magazine, the recipe is there.

I have not seen the Epicurious recipe yet.

However, the recipe I had given to Kayelle last night is our family recipe. And it is amazingly wonderful.

Thanks for the link to Epicurious .. Shall take a look. Have a lovely weekend ahead.
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Old 05-18-2017, 05:38 PM   #19
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Quote:
Originally Posted by tenspeed View Post
I get 404 errors when I search on Gourmet, but Mr. Google returned the following:

Chicken Breasts Provençal recipe | Epicurious.com
The Epicurious recipe left out the herbs.
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Old 05-19-2017, 03:49 AM   #20
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Kayelle,

Good morning. It is 9.45am here.

Sorry, however, the whole idea, of this recipe is the Provençal Herbs ..

I dredge the chicken breasts in the herbs and sautée them in Evoo.

I prefer to prepare the chicken separately and then, place them in the tomato concoction ..

OTHERWISE, WITHOUT THE HERBS / SPICES, this is not Poulet Provençal !!

Have a lovely day and weekend ahead.
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boneless chicken breasts., chicken, oven, recipe

Provençal Chicken with Herbes De Maquis GOURMET MAGAZINE was published between 1941 - 2009 and during my university days, I had subscribed to it and had saved all the editions in storage for my 2 sons. NOTE: There are 2 recipes here, 1 from Gourmet Magazine and 1 which I have adopted from travelling through Provençe. Here is the recipe FOR 4 Written By: William Sertl. 1 pound boneless breasts of chicken 1/4 Cup Unbleached Flour 1 Flat Anchovy Fillet 1/2 Cup Dry French White Wine or similar 3/4 Cup Chicken Stock homemade or Chicken Broth 1 Teaspoon Minced Garlic 2 Tblsps. French style butter 10 pitted cured black olives sliced evenly lenghtwise 3 Teaspoons of Evoo - Provençal if possible or Italian 1 Tablespoon Fresh shredded Basil .. Additional if you wish: Herbes De Maquis: Parsely, Basil, Mint, Rosemary, Thyme & Oregano. Tomatoes: 1 pound ( not in this recipe above ) NOW, I have altered the recipe a bit over the years and after having travelled extensively throughout the Provençal Region while doing my Masters in France. Tomatoes are a key ingredient in Provençal cuisine. My recipe is: 1 pound of fresh red ripened tomatoes shallots Brine cured black olives drained 4 large garlic cloves 3 tablsp. Evoo from Provençe or Tarragona 1 tablespoon divided in half: of "Herbes de Maquis" 1/2 tablesp. of fennel seeds ( optional ) Chicken Boneless Breasts: 2 Pounds Fresh Parsley 1 anchovy fillet Salt and black pepper 1 glass of French white wine 1 glass of homemade chicken stock So, do note: There are its nuances in the 2 recipes .. I also prepare the above chicken in oven and put the tomatoes, shallot, garlic, salt and black freshly grinded pepper and the herbes in oven in a shallow pan drizzled with Evoo .. Have a lovely day .. 3 stars 1 reviews
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