Herbes de Provence originated in southern France, and includes herbs found in the region: rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel and lavender. We have two different mixes in our store, one by Frontier Herbs and Spices, and a second lovely version made by Jean Louis of A Touch of Provence, located right here in Concord.
|12 garlic cloves, chopped||2 teaspoons sea salt|
|1 tablespoon Herbes de Provence||2 teaspoons black pepper|
|1 teaspoon ground rosemary||½ cup EVOO (extra-virgin olive oil)|
|4 tablespoons Dijon mustard||4 pounds organic chicken thighs or 2 pounds extra-firm tofu|
In a little bowl, whisk marinade together. Put chicken in roasting pan and spoon marinade over. Mix everything so chicken is well-coated, tops and bottom! I use my hands. Reminds me of childhood and making mud pies. If using tofu, cut into ½-inch slices and place in shallow baking pan. Using ½ marinade, brush slices. Flip tofu slices over and use remaining marinade to brush this second side.Let chicken or tofu rest with marinade in the refrigerator at least two hours or covered overnight.
In a hurry? Let sit marinated at room temp for an hour. Heat oven to 425 degrees and roast chicken until skin is brown and crispy, about 30-45 minutes (every oven is different I look for crispy skin). If you’re worried that the chicken might not be cooked sufficiently, prick chicken with a knife. If the juice runs clear, chicken is fully cooked. Using tofu, it’s done just as soon as tofu begins to turn golden brown, about 15 minutes.
This is my favorite marinade (and the one I use when I don’t just sprinkle with Spike seasoning mix). This is a great dish to take to picnics too. I love it alongside steamed or grilled veggies and potatoes, or with any grain or bean dish. I know it seems like a lot of garlic, but believe me it’s worth it! Worried about garlic breath? Use a little liquid chlorophyll in your water in the morning. Liquid chlorophyll takes care of any problem because it’s an internal deodorizer, and works even better than simply chewing on a sprig of parsley.