Recipe no. 300 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 147.
Ingredients
- chicken
- butter
- onion
- white wine
- coulis sauce
- bouquet garni
- garlic
- tomatoes
- dish
Preparation
- BrowningCut the chicken as before, brown it in butter in a saucepan
- FlavouringAdd chopped onion, let it colour
- DeglazingSprinkle with white wine, let reduce by half
- Cooking the chickenMoisten with coulis sauce, season, add bouquet garni and garlic, cook
- Cooking the tomatoesCook 6 halved tomatoes in butter in a frying pan until tender and of a nice colour
- DressingTake the pieces out into another saucepan, strain the sauce over, arrange the chicken on a dish with the tomatoes around
Reboul's text
Cut it up as above, arrange it in a saucepan where you have put a piece of butter the size of an egg; brown and add a chopped onion; when it begins to colour, sprinkle with a glass of white wine, which you let reduce by half, then moisten with 2 spoonfuls of coulis sauce and season; add a bouquet garni, a clove of garlic and let cook.
Then take the pieces out into another saucepan and strain the sauce over them; keep warm. Meanwhile cook in butter, in a frying pan, 6 tomatoes cut in two; when they are quite tender and of a nice colour, arrange the chicken on a dish with the tomatoes around.
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 |
|---|---|
| poulassoun | chicken |
| reveni | brown |
| burre | butter |
| cebo | onion |
| vin | white wine |
| amaneu | bouquet garni |
| aiet | garlic |
| toumàti | tomatoes |
| couire | cook |
| dreissa | arrange |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 300, page 147. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.