Chicken &# 195;Â la Maridionale is a rustic yet elegant dish that captures the essence of southern French cooking. The chicken is browned in a blend of butter and olive oil, then slow-cooked with aromatic onions, garlic, and ripe tomatoes. Roasted zucchini, eggplant, and green peppers add a sweet, smoky depth, while a bouquet garni infuses the sauce with fresh herbal notes. The result is a hearty meal with tender meat and a velvety, flavorful sauce that pairs perfectly with crusty bread or rice. Ideal for a relaxed weekend dinner or a special family gathering, this dish balances simplicity with sophisticated flavors.
Chicken A La Maridionale Part One
Description
Chicken &# 195;Â la Maridionale is a rustic yet elegant dish that captures the essence of southern French cooking. The chicken is browned in a blend of butter and olive oil, then slow-cooked with aromatic onions, garlic, and ripe tomatoes. Roasted zucchini, eggplant, and green peppers add a sweet, smoky depth, while a bouquet garni infuses the sauce with fresh herbal notes. The result is a hearty meal with tender meat and a velvety, flavorful sauce that pairs perfectly with crusty bread or rice. Ideal for a relaxed weekend dinner or a special family gathering, this dish balances simplicity with sophisticated flavors.Ingredients
Directions
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Cut the chicken into serving pieces. Season generously with salt and freshly ground white pepper.
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In a large oven-safe skillet or Dutch oven, melt butter with 2 tablespoons of olive oil over medium-high heat.
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Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
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In the same pot, add remaining olive oil. Sauté minced garlic and sliced onions until softened and translucent.
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Add chopped tomatoes and cook for 5 minutes until they begin to break down.
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Pour in dry white wine, scraping up any browned bits from the bottom of the pot.
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Return chicken to the pot. Add chicken stock and the prepared bouquet garni.
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Cover and simmer gently for 20 minutes, or until chicken is nearly cooked through.
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Meanwhile, prepare zucchini and eggplant by cubing, salting, and draining for 30 minutes to remove excess moisture.
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Pat vegetables dry. Add drained zucchini, eggplant, roasted green pepper strips, and pimento to the pot.
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Continue cooking uncovered for another 15-20 minutes until chicken is tender and vegetables are soft.
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Mix cornstarch with a small amount of the cooking liquid or stock to create a smooth paste.
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Stir the cornstarch paste into the pot to thicken the sauce. Simmer for 2 more minutes.
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Remove bouquet garni. Stir in minced fresh parsley, chives, and marjoram just before serving.
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Serve hot, ensuring each portion has a good mix of chicken, vegetables, and sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
