Chicken Provençal

Name: Chicken Provençal
Yield: 12
Ingredients: 2 chicken breasts, cut into pieces; 2/3 cup olive oil (160 ml); 8 slices of salami, cut into long strips; 4 medium onions, chopped; 2 tablespoons dried thyme; 12 sprigs of parsley; 1 cup dry vermouth (240 ml); 1 nutmeg; 2 teaspoons salt or to taste; 1 teaspoon black pepper; 40 garlic cloves with skins

1
2 chicken breasts, cut into pieces
2
2/3 cup olive oil (160 ml)
3
8 slices of salami, cut into long strips
4
4 medium onions, chopped
5
2 tablespoons dried thyme
6
12 sprigs of parsley
7
1 cup dry vermouth (240 ml)
8
1 nutmeg
9
2 teaspoons salt or to taste
10
1 teaspoon black pepper
11
40 garlic cloves with skins

Ingredients

1
2 chicken breasts, cut into pieces
2
2/3 cup olive oil (160 ml)
3
8 slices of salami, cut into long strips
4
4 medium onions, chopped
5
2 tablespoons dried thyme
6
12 sprigs of parsley
7
1 cup dry vermouth (240 ml)
8
1 nutmeg
9
2 teaspoons salt or to taste
10
1 teaspoon black pepper
11
40 garlic cloves with skins

Directions

1
Preheat the oven to 400°F (hot)
2
Brush the chicken pieces with olive oil. Reserve
3
In a bowl, mix the salami, onion, and thyme
4
Spread on the bottom of a baking dish or a large ceramic or glass dish with a lid
5
Top with parsley, then the chicken, followed by vermouth, nutmeg, salt, and pepper
6
Add garlic cloves between the chicken pieces
7
Cover with aluminum foil and bake in a preheated oven for 1 hour and 30 minutes or until all the chicken is cooked through
8
Serve still warm
9
Calories per serving: 377
10
Serve with Italian bread slices to allow each person to squeeze garlic over their bread
11
Wine pairing suggestions: recent vintage red wine, fruity; or a sparkling Prosecco from Valdobbiadene, Italy; Brut Champagne from Amadeu's Cave, Brazil; Chianti Classico Gallo Nero Carpineto 95 from Italy; Beaujolais Juliénas Domaine des Poiriers 94 from France