OK, so Poulet à la français obviously isn’t a West Coast recipe, but West Coaster Carmen Niehaus wants to share her French chicken recipe with Atlantic Gull readers – a favourite when cooking for large groups.
Marinade ingredients to serve 4: 2 garlic bulbs; 125 ml olive oil; 60 ml balsamic vinegar; 45 ml dried origanum. Ingredients for the chicken: 12 chicken thighs and drumsticks; salt and pepper to taste; 250 ml white wine; 125 ml capers; 30 green olives; 30 prunes; 20 gm coriander.
Preheat oven to 180°C. Prepare the marinade by microwaving the garlic for 3—5 minutes on high till soft. Squeeze out the puree and mix with the rest of the marinade ingredients.
Place all chicken pieces in a roasting pan and cover with the marinade. Let it stand for at least an hour.
Season the chicken with salt and pepper, add the remaining ingredients, but only half the coriander leaves. Cover with foil and bake for 1,5 hours, but remove the foil about 20 minutes before the end of the cooking time. Spoon into a serving dish and sprinkle with the remaining coriander leaves. Delicious, eh?
