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    You are in: Home / Recipes / Garlic Chicken With Herbes De Provence Recipe
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    Garlic Chicken With Herbes De Provence

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 33 mins

    1 hr 6 mins

    1 hr 27 mins

    Pink Penguin's Note:

    This is a great flavoured dish, serve on a Sunday with all the trimmings or with a salad.

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    Units: US | Metric


    1. 1
      In a pestle and mortar, pound the tarragon with couple pinches of salt & black pepper, 1tbsp oil and 3 cloves of garlic into a paste.
    2. 2
      Make a little pocket under the skin of each of the breasts and stuff 1 tsp of the tarragon mixture into it.spread the rest over the meat.
    3. 3
      Place the chicken breasts into a plastic food bag with the wine and remaining garlic, thickly sliced, and expel as much air as you can from the bag. Marinate in the fridge for about 1 hour then remove the chicken and pat dry on kitchen paper. Strain the marinade and reserve the garlic but discard the wine.
    4. 4
      Preheat the oven to 180°C/gas4.
    5. 5
      In a large flameproof casserole dish, heat the remaining olive oil over a medium heat and fry the chicken skin side down until golden, do this in batches if need be. Remove and set aside.
    6. 6
      Allow the pan to cool down, then place the herbs and reserved garlic in the dish.Add the chicken skin side up and add the stock.
    7. 7
      Cover with greaseproof paper. Place in the oven, then immediately turn the heat down to 140°C/gas 1. Cook for 1 hour 30 minutes, or until the chicken is cooked through and there is no pink meat. remove the herb sprigs and serve.

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    Nutritional Facts for Garlic Chicken With Herbes De Provence

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.4
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 5.0 g
    Cholesterol 94.3 mg
    Sodium 167.1 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.9 g
    Sugars 0.8 g
    Protein 32.4 g

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