Herbs of Provence - this is the name of a fragrant mixture of dried herbs traditionally used in the cuisine of southern France. There is no single recipe for this collection, but among the ingredients must be thyme, savory, rosemary and marjoram. The taste and aroma of this seasoning is perfect for dishes from meat, poultry, game, vegetables.
Provencal herbs: seasoning composition
The cuisine of Provence, one of the most famous provinces in the south of France, is renowned for its seasonality. The region's simple dishes are prepared with affordable, local produce and generously seasoned with abundant herbs. Marjoram, thyme, rosemary, sweet savory, sage, tarragon, oregano are grown here, lavender grows in abundance here and fennel is often planted. It was these fresh herbs from their gardens and vegetable gardens that the hostesses added to the dishes every now and then. And only in the 70s of the last century, at the suggestion of marketers, a mixture of dried herbs appeared, which became known all over the world under the name Herbes de Provence - "Provencal herbs". This name is neither patented nor protected by geographic status, so every manufacturer is free to create his own mix of spicy rights from plants grown in any country of the world. However, if the buyer is faced with a very loose use of the recipe for the mixture, he is unlikely to buy it a second time, so there is still some kind of uniformity in the market.
Herbs that should be in the original "Provencal" mixture:
- fragrant savory;
- marjoram;
- rosemary;
- thyme;
- oregano.
In addition to them, there can be fennel seeds, mint, coriander, sage, tarragon, cloves, bay leaves, basil, parsley, sometimes lavender buds and even citrus zest can be found in a bag, which give the seasoning a new interesting flavor.
If you don't believe in the contents of the store sachets, you can make the seasoning yourself. The usual proportions are one tablespoon of the "main" herbs and one teaspoon of the "additional" herbs. But you can adjust the amount of herbs to suit your taste. The finished mixture should be stored in an airtight container, in a dry, dark place, away from temperature extremes. The shelf life of Provencal herbs is 2-3 years.
How to use Provencal herbs
Provencal herbs - dry seasoning. Unlike fresh plants, dried ones are put into food from the very beginning of cooking so that they have time to reveal their taste and aroma. The bouquet of Provence - as this mixture is also sometimes called - is appropriate in Mediterranean cuisine, it is equally suitable for meat, fish, poultry, game and vegetables, savory pastries, it opens up well in marinades. If you want to put Provencal herbs in salads, then it is better to insist on olive oil in advance. For one liter of oil you will need:
- 3 tbsp. a spoonful of dried thyme;
- 1 tbsp. a spoonful of dried oregano;
- 2 teaspoons of dried marjoram;
- 2 tbsp. spoons of dried fragrant savory;
- 1 tbsp. a spoonful of dried rosemary;
- 2 tbsp. tablespoons of basil.
Place dry herbs in a clean, dry glass jar or bottle. Pour in vegetable oil and close with a tight lid, shake well. Leave in a warm place for 10-14 days, the herbs should settle to the bottom and the oil should become clear. Strain it through a fine sieve and pour into a dark glass container. Store up to 2-3 months in a cool place. Oil infused in this way can not only season salads, but also flavor ready-made dishes - soups, stews, roasts.
Baked Chicken Thighs with Provencal Herbs
This is a simple step-by-step recipe that allows all the ingredients in a dish to fully develop their flavor and aroma. During baking, the fat from the chicken thighs is melted and trickles down onto the potatoes and shallots, saturating them, mixing with the spices and creating a great sauce.
You will need:
- 1 kg chicken thighs;
- 1 teaspoon of finely ground salt;
- 3 large potatoes;
- 5-7 heads of onions;
- 3-4 cloves of garlic;
- 2-3 sprigs of thyme;
- 2 tbsp. spoons of red wine vinegar;
- 1 tbsp. a spoonful of olive oil;
- 2 teaspoons of Dijon mustard;
- 1 teaspoon of Provencal herbs;
- finely ground salt, freshly ground black pepper.
Peel the potatoes and cut into slices no more than ¼ centimeter thick. Chop the onion into rings. Rinse the chicken and pat dry with paper kitchen towels and rub with salt and pepper. Preheat the oven to 180 ° C.
In a small bowl, whisk the oil with wine vinegar, Dijon mustard, and Provencal herbs, and add half a teaspoon each of salt and freshly ground black pepper.
Brush the bottom of the baking dish with olive oil, add potato slices, onions, garlic cloves. Season with salt and pepper. Lay the chicken pieces skin side up. Place sprigs of herbs between them. Drizzle with whipped sauce. Bake for about an hour, until the chicken is golden brown and the potatoes are crumbly.
Baked onions with Provencal herbs
This is another step-by-step recipe for homemade Provencal cuisine. Stuffed with a creamy filling and topped with crispy crumbs and toasted bacon, red onions are a great appetizer or side dish for a main course.
You will need:
- 4 large heads of red sweet onions;
- 50 g cream cheese;
- ¼ glasses of sour cream;
- 1 tbsp. a spoonful of olive oil;
- 1 teaspoon of finely ground salt;
- 1 teaspoon of Provencal herbs;
- ½ teaspoon of chopped garlic;
- 1/2 cup bread crumbs
- 1 tbsp. a spoonful of butter;
- 2 slices of bacon;
- 1 tbsp. a spoonful of chopped parsley;
- finely ground salt and ground black pepper.
Peel the bulbs, cut off the bottom so that the onion can be placed on the bottom of the mold, cut about a centimeter from the top. Brush the onion on all sides with olive oil and season with salt. Place the onion in a baking dish and place in a preheated dish at 180 ° C. Bake for about an hour.
Let the bulbs cool slightly, then carefully remove the middle, leaving only 2-3 top layers. Cut the extracted onion into cubes, mix in a bowl with cream cheese, sour cream, Provencal herbs and garlic, season with pepper and salt. Stuff the onion shells.
Cut bacon into cubes, mix with butter, breadcrumbs and parsley. Divide into quarters and place over the onion. Bake for 20 minutes, until the breadcrumbs and bacon are golden brown.
Potato slices with provencal herbs
These mouth-watering flavored slices are a good beer snack. Children will also like them, becoming a good substitute for their favorite ordinary French fries.
You will need:
- 2 large potatoes;
- 3 cloves of garlic;
- 1 tbsp. a spoonful of Provencal herbs;
- 2 tbsp. tablespoons of olive oil;
- 2 tbsp. tablespoons of grated parmesan;
- finely ground salt and ground black pepper.
Wash potatoes well, dry and peel. Slice the tubers lengthwise with equal sized sticks. Place them evenly on a baking sheet lined with baking parchment. Season with salt and pepper, sprinkle with Provencal herbs, sprinkle with olive oil, stir so that the potatoes are covered on all sides with the spice mixture. Place in an oven preheated to 200 ° C and bake for about 15 minutes. Remove the baking sheet, turn the potatoes using tongs or a spatula, and bake for about 5 minutes more. Place on a serving plate and sprinkle with Parmesan cheese while potatoes are hot.
Fried goat cheese with provencal herbs
This classic Mediterranean dish cannot be prepared without a bouquet of Provencal herbs. You will need:
- 500 g goat cheese;
- 50 g wheat flour;
- 2 chicken eggs;
- 2 tbsp. spoons of Provencal herbs;
- 75 g bread crumbs;
- 2 cloves of garlic;
- finely ground salt and freshly ground black pepper;
- olive oil.
Sift the flour into a small, flat plate. In another deep plate, beat the eggs lightly with a fork. In another bowl, combine Provencal herbs and bread crumbs. Cut the cheese into slices.
Dip the cheese slices in flour, shaking off excess, then in beaten egg and bread crumbs, then repeat. Heat olive oil in a skillet, fry the garlic in it until golden brown, then remove the cloves and discard. Grill the cheese in batches, then place on a kitchen towel to absorb the excess oil and keep the crust crisp. Serve with honey.
