Provençal Thyme Liqueur Recipes
THYME LIQUEUR
Make and share this Thyme Liqueur recipe from Food.com.
Provided by evelynathens
Categories Beverages
Time 5m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place the thyme in a bottle that holds more than 1 quart.
- Add the vodka and let stand for 5 weeks in a dark cupboard, shaking every 2-3 days.
- Add the sugar and shake well.
- Let stand for another week, shaking once every 2 days.
- The sugar should be dissolved by the end of the week.
- Pass the liqueur through a dampened coffee filter and transfer to a 1-quart bottle.
- Add the branch of fresh thyme and seal.
- Store in a dark, cool place.
- Will keep for more than 1 year.
Nutrition Facts : Calories 2648.6, Fat 0.2, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 153.2, Fiber 1.8, Sugar 149.9, Protein 0.7
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
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