Roast chicken with a Provençal gratin

Yet another roast chicken Sunday.

The bird was simply roasted with salt and pepper and olive oil, with some butter and dried fines herbes under the breast skin and with a few crushed cloves of garlic in the body cavity.

The vegetable gratin was a Provençal kind of thing, layers of aubergine and courgette slices with sliced tomatoes in between, with grated pecorino cheese on top and cooked in the same oven as the chicken. The slices of vegetable were rubbed with olive oil and griddled first. This gave them a lovely smoky flavour and a meltingly soft quality.

To accompany this, there was some Bertinet olive bread and a green salad with a vinaigrette.

To drink we had a bottle of Côtes du Rhône Villages from the Cave Cooperative at Saint-Pantaléon-les-Vignes that I have written about before.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s