“Until then, I can conjure up Provence in my kitchen, close my eyes and let the aromas bring about the dream. In my kitchen I am able to float away on the clouds of a fragrant bouquet garni, to a much simpler life, that of a dream. And this, you too can achieve. Be it Provence or any other dream, you can live it – even if shortly- by cooking its cuisine.”
My recipe below ‘Ragoût de Pullet Provençal’ is one that always evokes Provence. I have adapted this recipe from the classic Rago de poulet adding my touch here and there especially using my amazing olive oil and the pickled zaatar which lends this dish a concentrated thyme flavour. Absolutely heavenly. Try it my way and see how you like it, I know you will come back with good feedback!
Ragoût is french for stew or ‘slowly cooked’. The recipe is a stew of chicken and provençal vegetables and herbs. I have an adoration for the french Baguette and would always choose to serve this ragoût with a baguette. However, this stew can also be served with rice (red rice being one of the produce Cote de Provence are famous for), a side of pasta will work well too and so will a side of potato mash. Totally up to you.