This is a favourite of Al' that is prepared only in Cadiere. Why? You will understand by reading the recipe.

The basis is a young Verdonck coqlet, bought from a Cadiere’s butcher, a chick, and always a male. The Coqlet is marinated under the yoke for an hour. The marinade includes crushed cloves of Provencal garlic, black peppercorns, bay leaf, dry thyme, freshly cut springs of rosemary.

  • Heat a huge cast-iron skillet with light vegetable oil (colza) over high heat.
  • When the oil is heated, put the chicken in the pan, cover it with a heavy lid and put pressure on it, about a kilo of weight.
  • Fry over high heat until crispy golden brown, about ten minutes.
  • We turn over the chicken, return the lid and pressure, and fry another 5-7 minutes.

The finished dish is served on a large plate. We usually eat this dish without any sides, it is so tasty and self-sufficient, only occasionally add fried potatoes (see recipe) or summer salad (see recipe).

In hot summertime, the chicken matches perfectly with the Bandol rose, for example, Terrebrune. In winter – with light red wine – Burgundy or Loire. Although we are happy to drink it with a young red from Bandol, for example, Domaine de La Beguide.