Wednesday, July 15, 2015

Poulet Festif

Well yesterday was Bastille Day! Slave had intended on fixing a french recipe of chicken. However the best laid plans... So here a day late is a French take on the old baked chicken recipe.

It is an easy dish to fix and will impress your guests with a French flair.
Chicken in the oven may well be one of the oldest recipes around. That means it is a good recipe to know and fall back on when in a bind. 

2 1/3 lbs Bone in chicken
1 14.5 oz. can of diced tomatoes
2 Tbs Herbs De Provence
2 Tbs Olive Oil
2 Tbs balsamic vinegar
1 Tbs chopped garlic
½ tsp salt
1 ½ Cup mushrooms

½ cup shredded carrots
1 Cup uncooked white rice
1 Cup chicken stock + 1 cup water both boiling.
1lbs smoked sausage

Do your cutting. Chop the garlic, Drain the tomatoes, Wash + drain the mushrooms then slice, and shred the carrots.

Mix well and marinate the chicken for at least 2 hours or best over night.

This package had 4 thighs, so one thigh in a zipper bag, half of the marinate, then the 2nd piece and close the bag. Repeat with the 2nd bag.

The Next day:
Remove the chicken but reserve the marinade. Pre heat the oven to 375.

Spray the baking dish. Put the water + chicken stock on to boil. Pour the uncooked rice in the bottom of the baking dish.

Cut up the sausage.

When boiling, pour the liquid over and stir. Place the chicken pieces in the dish and arrange the sausage pieces around them.

Be sure to place a large sheet pan on the rack below to catch any spills.

Cover the dish with foil. Bake for 50 to 60 minutes or until the liquid is absorbed and chicken is cooked through to 165 degrees.

Something like this meal can be a fun surprise for you special Master.

So lets have some fun with the music too!

Happily serving my Master Indy!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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