When you want poulet rôti with some wine and tomato this is the dish to go to. I found this recipe in the book Little French Kitchen by Rachel Khoo. The poulet marinades from 30 min to overnight in red wine, tomato paste, red wine vinegar, thyme, and marjoram. When ready to cook it goes into a dish
along with onion, carrots, and baby potatoes. The poulet comes out so flavorful with the wine and tomato. The vegetables come out nicely roasted. It’s a great dish to make ahead and pop into the oven when you’re ready. I popped mine in after tennis and it was perfect. The recipe calls for a whole poulet cut up. I used leg quarters instead.
So just another twist of the popular poulet rôti which is often cooking in My Imaginary French Village.
A bientôt,
Jane
The poulet looks delicious along wit the carrots and potatoes. While not usually my first choice, this version looks great.
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