JARDIN

Imagine you grew all your own fresh herbs in a little garden… and that garden was in the south of France. That is what Herbs de Provence is all about.
Jardin, the French word for garden, brings that image to life with fresh organic herbs including basil, rosemary, thyme, parsley, marjoram, lavender, tarragon, fennel, savory, and chervil. SALT FREE.

Delicious and bright on roasted meats, poultry, and seafood. Pairs well with dry wines and lemon.

Whisk into yogurt, sour cream, and buttermilk for a fresh vegetable dip or salad dressing.

Mix with oil, salt & pepper for a delicious grill rub.

Mix with chopped shallots and softened butter, roll and chill for a spectacular herbed butter.

Season vegetable, chicken, or seafood soups.

Mix with buttered bread crumbs for a toasty and tasty topping to any casserole.
 

Roasted Chicken Provencal
~serves 4 generously~

4 chicken leg quarters, skin on
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup all-purpose flour
3 TBSP olive oil
2 TBSP JARDIN
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry white wine or chicken stock

1. 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.
2. Swirl the oil in a large roasting pan, and place the floured chicken in it. Season with JARDIN.
3. Arrange the lemon, garlic cloves and shallots around the chicken, and then add the wine (or stock) to the pan.
4. Roast for 25 to 30 minutes, remove and baste it with pan juices. Return to oven and roast another 25 to 30 minutes, or until chicken is very crisp and meat is cooked through.
5. NOTE: you could do this on the stovetop but the crispiness achieved in the oven is what makes this version special.

JULIA CHILD’S PROVENÇAL GRATIN
~4 servings~

2 cups onion, sliced thin
1/4 cup extra-virgin olive oil, plus more
Sea salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8 inch wide
2 oz oil-packed anchovies
2 large cloves garlic, smashed
2 tsp JARDIN® plus more for optional chicken
2 lb potatoes, sliced thin
1/2 cup grated Parmigiano-Reggiano or Gruyère
Optional: 4 pieces of chicken

1. Heat oven to 400 degrees.
2. Heat a large sauté pan over medium low and swirl in about 2 Tbsp good olive oil. Add onions and stir to coat with oil. Salt to taste and stir again. Cook until onions are soft and slightly golden, 10 to 15 minutes, stirring often.
3. Add tomatoes to onions, toss lightly until warmed through. Remove from heat and set aside.
4. In a small food processor or mortar, add anchovies, garlic, JARDIN, and cracked black pepper to taste. Crush or pulse with about 2 Tbsp olive oil. Add more oil as needed to make mixture fluid.
5. In a good size baking dish, spread about 1/4 of the onion-tomato mixture. Layer half the potato slices, then half the anchovy mix, half of the remaining onion-tomatoes, and repeat one more layer of each. Finish with cheese on top and a drizzle of olive oil.
6. Top with JARDIN seasoned chicken and bake uncovered, about 45-50 minutes, until potatoes are tender and golden.