Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Duck a l'orange
      • Dinde au Whisky à la Jean-Francois
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

Poulet a la Provencale

Serve 4-6


1 chicken
2 onions finely chopped
6/7 tomatoes
150g olives
3 garlic cloves, peeled and finely chopped
1 bouquet garni
A pinch of Cayenne pepper
1 shallots
1 red capsicum
1 green capsicum
5 tablespoons olive oil
Salt and Pepper




  1. Cut the chicken into pieces.
  2. Brown the pieces in a large saucepan with the olive oil.
  3. Remove the chicken from the pan and set aside.
  4. In the saucepan combine the chopped onions and the shallots with a pinch of salt.
  5. Cover and cook until translucent.
  6. In the meantime, clean the tomatoes and the capsicums and mince them.
  7. Combine the chicken pieces with the onions & shallots mix and all the ingredients.
  8. Add a bouquet garni, garlic,salt and pepper and the Cayenne pepper.
  9. Cover the pan and simmer over a low heat for about 1 hour.
  10. Add the olives 15 minutes before the end.



Serve with rice, potatoes or pasta