Mediterranean cuisine
Easy

Pan Roasted Jidori Chicken Provencal

Pan Roasted Jidori Chicken Provencal
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The pan-seared chicken province with petite potatoes and a medley of fresh roasted vegetables. The subtle aromatics tucked into the chicken and the careful process of cooking each vegetable is well worth the final result. As you eat the tenderness of the chicken and the caramelization of each roasted vegetable is mouthwatering. This is a mighty fine dish to serve to your family or a dinner party.

Recipe
PRE TIME: 2 hr
COOKING TIME: 1 hr
TOTAL TIME: 3 hr
2 SERVING
Ingredients:
  • 1 whole Jidori chicken
  • Seasoning
  • 1 tsp. Sea salt
  • 1/2 tsp. Peppere
  • Marinade
  • 4 spring Thyme
  • 1 head Crushed garlic
  • Cook The Chicken
  • 3 cup Extra virgin olive oil
  • 1 head Garlic, unpeeled
  • 2 ea. Shallots
  • 1 spring Rosemary
  • 1 spring Thyme
  • Vegetables
  • 1 tsp. Olive oil
  • 1 ea. King oyster mushroom
  • 1 lb. Petite potatoes
  • 1 ea. Onion
  • 5 cloves Garlic
  • 1 spring Rosemary
  • 1 ea. Red bell pepper
  • 1 ea. Green bell pepper
  • 1 ea. Yellow bell pepper
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 ea. Carrot
  • Wild mushrooms
  • 1 tsp. Olive oil
  • 1 pack Wild mushrooms
  • 2 ea. Bay leaf
  • 1/4 tsp. Sea salt
  • 1/8 tsp. Pepper
Directions:
Step 1
Step 1
1
Turn the oven on at 350°F/170°C.
Step 2
Step 2
2
On a cutting board, we will cut the onion, carrot, mushroom, bell pepper, potatoes, and celery.
Step 3
Step 3
3
Place the chicken on a side dish and start the season with salt and pepper.
Step 4
Step 4
4
Place thyme and garlic between bones and flash.
Step 5
Step 5
5
Heat the pan with extra virgin olive oil at medium fire and add garlic, shallots, rosemary, and thyme, when it stars frying place the chicken, skin down, we will start searing until golden color and a little crispy on the skin.
Step 6
Step 6
6
Heat another pan with extra virgin olive oil and add the cut mushroom and potato, keep roasting for about 2-3 minutes. Add onions and cook for another 4-6 minutes.
Step 7
Step 7
7
Now the chicken will be turned upside down so you will see the skin in front of you and the bones will go facing the sauté pan.
Step 8
Step 8
8
Transfer the chicken to a large baking pan, bake for about 30 to 40 minutes or until it reaches the proper temperature (165°F/75°C), and set aside.
Step 9
Step 9
9
Transfer mushroom and onions to baking pan and add bell peppers, garlic, and rosemary to the saute pan keep roasting, season with salt, pepper.
Step 10
Step 10
10
Transfer bell peppers to the baking pan and add carrot to the saute pan, cook for 2-3 minutes, and pour potato and carrot into the baking pan.
Step 11
Step 11
11
Place the Wild mushroom with olive oil in a sauté pan and start slowly pan roasting for about3 to 4 minutes. Season with salt and pepper to taste.
Step 12
Step 12
12
Add to the baking pan and place the baking pan in the oven at 350 degrees for about 12-15 minutes or until the potatoes are nice and soft.
Step 13
Step 13
13
Enjoy!
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