For ➏10 chicken pieces
juice of 1 lemon
4 tbs olive oil
4 tbs honey
12.5 cl rosé wine*
2 garlic cloves, bruised
1 tbs mixed (Provençal) herbs with lavender
*Use a dry, spicy rosé, like Côtes de Provence.
4 tbs olive oil
4 tbs honey
12.5 cl rosé wine*
2 garlic cloves, bruised
1 tbs mixed (Provençal) herbs with lavender
Put the jointed chicken into a large freezer bag. Mix the lemon juice, oil, honey and wine. Stir to dissolve the honey. Pour the mixture into the bag, chuck in the garlic and herbs, seal and refrigerate overnight.
Heat the oven to 170°C. Place the chicken, skin-side up, into a roasting tin with its marinade. Cover with foil.
Cook for 2 h.
Remove the foil and turn up the heat to 200°C.
Cook for another 15 to 25 m or until the skin of the chicken is bronzed. (Be careful, the honey can burn.)
Place the chicken on a warmed plate and pour or spoon off any excess fat from the juices.
Put the tin on the hob, add 12,5 cl of water. Deglaze the pan juices to make a glossy, golden gravy.
Serve with a potato gratin.
This chicken dish was not created in the French Riviera resort Saint-Tropez, but called after it by Nigella Lawson for its golden skin. The recipe closely resembles other chicken recipes of the nearby Provence, where white wine would be used, herbes provençales and maybe a tomato or 2. The cooking method remains the same.
A quicker version for 2 can be made with 2 chicken pieces, and half of the other ingredients. Adjust cooking time by ⅓..
Picture shows the Château de la Coulerette rosé wine label.
Read chicken tip.
Read more Provençal recipes: fresh tuna & salade niçoise , salade niçoise dressing, Provençal garlic sauce, old-fashioned salade niçoise.
