DISH RESEARCH · Main dish
Poulet à la Provençale
CRISTEL’s selected poulet à la provençale browns chicken legs, deglazes with white wine and cooks them covered with crushed tomatoes, green olives and preserved lemon before finishing with basil.
About Poulet à la Provençale
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
CRISTEL’s selected poulet à la provençale cooks chicken legs with onion, garlic, crushed tomatoes and white wine. Green olives, preserved lemon and a final scattering of basil leaves distinguish this producer version.
The legs brown on both sides in the heated sauté pan. Sliced onions and a garlic clove then colour in the same pan.
White wine deglazes the pan before crushed tomatoes are added. Green olives and preserved lemon follow, along with salt and pepper.
The pan is covered and the chicken cooks gently with its sauce. This brings the wine, tomato, olives and preserved lemon around the browned legs.
The six basil leaves are chopped and scattered over the chicken near the finish. The final plate centres the chicken and its tomato-based sauce, with the olives and preserved lemon retained through cooking.
Ingredients in Poulet à la Provençale
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Tomatosauce
- Onionbase
- Garlicseasoning
- Olive oilcooking medium
- Thymeseasoning
- Basilseasoning
- Saltseasoning
- Black Pepperseasoning
- Chickenprotein
- Bell Pepperbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Provençal-style