Recipe no. 302 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 148.
Ingredients
- chicken
- bacon
- onions
- carrots
- bouquet garni
- white wine
- coulis sauce
- broth
- vegetables
- dish
Preparation
- TrussingTruss the chicken with the legs tucked in
- Preparing the basePut strips of bacon, rounds of onion and carrot, bouquet garni at the bottom of the saucepan
- Cooking the poultryCover and leave on the heat, turning regularly
- Browning and deglazingWhen vegetables begin to catch and chicken is of a nice colour, sprinkle with white wine, let reduce
- Moistening and finishingSeason, moisten with coulis sauce and broth, cook while turning regularly
- Preparing the juicesStrain pan juices into a saucepan and skim off the fat
- DressingArrange the chicken surrounded by the jardiniere garnish, pour the juices over, reduced if necessary
Reboul's text
Truss your chicken with the legs tucked in, put it into a saucepan at the bottom of which you have put strips of bacon, rounds of onion and carrot, a bouquet garni; cover the saucepan and leave it on the heat, turning it from time to time.
When the vegetables begin to catch and the chicken is of a nice colour, sprinkle with a glass of white wine, which you let reduce; season, moisten with 2 ladlefuls of coulis sauce and a spoonful of broth, let cook, turning it from time to time in its juices.
When it is cooked, strain the pan juices into a small saucepan and skim off the fat.
Arrange the chicken on the dish surrounded by the jardiniere garnish and the cooking juices poured over. These juices must be reduced; if there is too much, it should be reduced further.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| brida | truss |
| lard | bacon |
| cebo | onions |
| garroto | carrots |
| vin | white wine |
| bouioun | broth |
| desgreissa | skim off the fat |
| founs | pan juices |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 302, page 148. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.