Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help center
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Chicken à la Provencal and Ratatouille
2015-11-26
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT30M
PT45M
Chicken:Take the chicken out of its packaging and let it rest for a couple of minutes.Squeeze the lemon to get rid of some of the liquid.Place the lemon halves and a couple sprigs of thyme inside the carcass of the chicken.Cover the outside of the chicken with olive oil and sprinkle with herbes de Provence and salt.Put the chicken in the oven for 45 mins at 350°F.Carve to serve.Ratatouille:Fry the eggplant in olive oil in a cast iron roaster, and set it aside in a bowl.Repeat the process with the zucchini until the zucchini has a bit of a translucent feel and set that aside in the same bowl as the eggplant.Mince the anchovies so that they almost disintegrate once they are fried up in the pan.Add the thyme leaves, minced parsley, onions and garlic to the pan with the anchovies so that the onions get infused with the anchovy flavour.Make a circle in the middle of the pot by pushing all of the onions etc., to the sides and then add in the contents of the can of tomato paste and “toast” the paste in the middle of the pan for about 20 seconds to give it some extra flavour.Then add in the eggplant and zucchini stirring everything up and add in the can of tomatoes.Cook on low heat for about 45 minutes.
4-6
Foodland Ontario
0
0
0
0
Chicken à la Provencal and Ratatouille
4-6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
1
medium chicken
-
1
lemon, cut in half
-
Herbes de Provence
-
1 tsp.
(5 mL)salt
-
2
sprigs of fresh thyme
-
1 tsp.
(5 mL)extra virgin olive oil
-
Ratatouille:
-
426 g
Tomato
-
6 oz
(170 g)tomato paste
-
2
white onions
-
1 to 2
regular eggplants, cut up
-
3 to 4
zucchini
-
6 to 8
garlic cloves
-
2
sprigs of fresh thyme
-
5 to 6
anchovies
-
2 tsp.
(10 mL)parsley
-
2 Tbsp.
(30 mL)extra virgin olive oil
Preparation
Chicken:
Take the chicken out of its packaging and let it rest for a couple of minutes.
Squeeze the lemon to get rid of some of the liquid.
Place the lemon halves and a couple sprigs of thyme inside the carcass of the chicken.
Cover the outside of the chicken with olive oil and sprinkle with herbes de Provence and salt.
Put the chicken in the oven for 45 mins at 350°F.
Carve to serve.
Ratatouille:
Fry the eggplant in olive oil in a cast iron roaster, and set it aside in a bowl.
Repeat the process with the zucchini until the zucchini has a bit of a translucent feel and set that aside in the same bowl as the eggplant.
Mince the anchovies so that they almost disintegrate once they are fried up in the pan.
Add the thyme leaves, minced parsley, onions and garlic to the pan with the anchovies so that the onions get infused with the anchovy flavour.
Make a circle in the middle of the pot by pushing all of the onions etc., to the sides and then add in the contents of the can of tomato paste and “toast” the paste in the middle of the pan for about 20 seconds to give it some extra flavour.
Then add in the eggplant and zucchini stirring everything up and add in the can of tomatoes.
Cook on low heat for about 45 minutes.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
