Recipe: Poulet Grand-Mère

Poulet Grand-Mère

Primo Recipe of the Month

This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in.  It’s also lovely served over pasta, rice or quinoa.


1 whole free range chicken split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2″ pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 1/2 cup of white wine
1/2 cup high-polyphenol Primo Frantoio Verde extra virgin olive oil
4″ sprig of fresh rosemary
sea salt & fresh ground pepper to taste


Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

Rinse and pat the chicken halves dry.  Position a roasting rack above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

Italian Chicken

Italian Chicken

2 tbsp PRIMO Tuscan Herb EVOO

2 tbsp lemon juice, or use PRIMO Fused Lemon EVOO

1 clove garlic, crushed

1/4 tsp dried oregano

1/8 tsp pepper

Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.

Cover and refrigerate for 8-12 hours.  Remember to occasionally turn it over.

One hour before serving, heat oven to 450F. Line a baking

sheet with foil, and put chicken on it. Put pan in oven, reduce heat to 325F.

Bake 35-45 minutes.

Cilantro Lime Roasted Chicken

Cilantro Lime Roasted Chicken

1 whole fryer chicken, 3-4 lbs

1 lime, zested & juiced or use

¼ c PRIMO Fused Persian Lime EVOO

3 green onions, roughly chopped

6 cloves garlic, peeled

1/4 c PRIMO Cilantro & Roasted Onion EVOO


Coarsly chopped parsley or cilantro leaves for garnish.

Split the chicken in half using a pair of kitchen shears, and cutting along the side (not on) of the backbone. Start at the neck opening, cutting down towards the end at the tailbone. Lay the chicken, breast side up, in a roasting pan.

In your food processor, puree the lime zest & juice, green onions, garlic, olive oil and salt. Smear this mixture over the top of the chicken and marinade at room temperature about 30 minutes (bringing the chicken to room temperature helps ensure it will be juicy, not dry).

While the chicken is marinating, preheat oven to 400.

Lightly grease the bottom of a cast iron skillet with oil. Place chicken in the oven and them set the cast iron skillet on top of the chicken. This allows the chicken to cook evenly from both top and bottom. Bake about 45 minutes or until thoroughly cooked. Carefully remove the cast iron pan from the top of the chicken. If the chicken is not at crispy as you like, set it under the broiler for a few minutes. Garnish with parsley or cilantro leaves.

Harissa Chicken

Harissa Chicken

2 boneless, skinless chicken breasts

Abour 2 oz cilantro

2 Tbsp PRIMO Harissa EVOO

1 garlic clove peeled and crushed

salt and pepper to taste

arugula to serve 2

¼ cup plain yogurt

Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to thickness of about ½ inch.

Finely chop 1 tsp of the cilantro and combine in a shallow bowl with, garlic, oil, salt, and pepper. Coat the chicken in this mixture and marinade about 15 minutes, turning once. Chop remaining cilantro and mix with yogurt. Set aside a few leaves for garnish.

Pre-heat a griddle pan or broiler until hot then cook the chicken for 3-4 minutes on each side or until browned and cooked through.

Mix about half the cilantro with the yogurt

Slice the chicken and serve with a salad of arugula leaves. Top with yogurt and garnish with remaining cilantro leaves.

Roasted Chicken Provence

Roasted Chicken Provence

Roasting chicken 3-4 lbs, cleaned and dried

2 Lemons, quartered

10 Large or 20 small green olives

4 T Primo Herbs de Provence EVOO

1 T butter

1/8 t salt

Preheat oven to 425. Mix butter, olive oil and salt into a paste and coat exposed areas of chicken. Stuff chicken with lemon and olives. Roast at 425 for 25 minutes, reduce heat to 350 continue roasting until done, approximately 35 minutes per pound total cooking time. Serve with the broth on the side as a sauce.

Persian Lime Tilapia

Persian Lime Tilapia

4 6oz. boneless Tilapia filets

5 Tbsp PRIMO Fused Persian Lime EVOO

1 cup Crème Fraiche

1 Tbsp Lime Zest

Fresh ground pepper to taste

Preheat oven to 350. Arrange filets in a shallow baking pan. Brush filets on both sides with 1 T of the oil and season with pepper.  Bake 8 to 10 minutes, until flaky but still moist.

Meanwhile, whisk together crème fraiche, remaining 4 T oil and lime zest.  Top each filet with sauce.


Pizzette Dough

I T super fine sugar

2 t dried yeast or ½ oz fresh yeast

¾ c lukewarm water

1 lb all purpose flour (use half whole wheat if desired)

½ t salt

3 T good cooking olive oil


Put sugar & yeast in a small bowl and stir in 1/3 c of the water. Leave in draft free spot to activate. If yeast does not bubble & foam in 5 minutes throw it away and start again.

Mix flour and salt in a bowl. Add olive oil, remaining water and yeast mixture. Mix until dough loosely clumps together. Transfer to lightly floured surface and knead 8 minutes, adding a little flour or a few drops warm water if necessary, until you have a soft dough that is not sticky but dry to the touch.

Rub the inside of a large bowl with olive oil. Roll the ball of dough around the bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl and cover with clean dish towel or put it inside a plastic bag and leave in draft-free spot for 1 to 1½ hours until double in size (or refrigerate 8 hours to rise slowly).

Punch down the dough to its original size and divide into 2 portions. At this point dough can be refrigerated up to 4 hours or frozen. Bring back to room temperature before continuing.

Working with one portion (half the dough), divide into 12 sections. Push the dough out to make a thick circle. Use the heels of your hands and work from center outwards to flatten the dough into a circle with a slightly raised rim. These will be the bases for your pizettes. The pizza dough is now ready to use. Cook on a lightly oiled tray dusted with cornmeal, get it into the oven as quickly as possible.

For full sized pizza form one portion (half the dough0 into one 12” circle.

Garlic & Rosemary Pizzette

6 oz mozzarella, grated

2½ to 3 T PRIMO Garlic EVOO for brushing & drizzling

2 t chopped rosemary

2 oz grated parmesan

4 garlic cloves thinly sliced

Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal. Brush with 1½  PRIMO Garlic EVOO, then sprinkle the base with mozzarella.  Scatter with crushed garlic & rosemary and drizzle garlic oil over top. Sprinkle with parmesan and garnish with garlic slices. Bake 10 minutes until base is crisp and golden. (Adjust amount of fresh garlic to your liking.)

Tomato and Olive Pizzette

6 oz mozzarella, grated

24 pitted black olives, diced

3 plum tomatoes, diced

4 T PRIMO Tuscan Herb EVOO for brushing and drizzling

12 small basil sprigs

Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal.  Brush with PRIMO Tuscan Herb EVOO, then sprinkle the base with mozzarella. Mix together tomatoes and olives and spoon over bases. Drizzle with oil and garnish with basil sprigs. Bake 10 minutes until base is crisp and golden.

Pizzette with Taleggio and Girolles

6oz girolle mushrooms (substitute golden chanterelle, oyster, morel, or baby shitake)

1 T good cooking oil

1 Tbsp PRIMO Fused Lemon EVOO, plus a little more for drizzling

1 clove garlic, finely chopped

Salt and freshly ground black pepper to taste

7oz Taleggio (substitute Robiola, Lombardia, or Urgelia) cheese

12 sage leaves

Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Clean mushrooms thoroughly to remove any earth. Warm a pan over a medium heat and, when warm, add the olive oil. Now add the mushrooms, and sauté for one minute. Add the garlic and season with salt and pepper. Cook until the mushrooms are just tender and remove from the heat.

Meanwhile, bake 6 pizette bases about 8 minutes, until light golden.

Divide the cheese among the six bases and add two sage leaves to each. Place in the oven and cook until the cheese has just melted, about 2 minutes, then remove from the oven.

Place on warm plates and spoon the mushrooms onto each base. Drizzle with PRIMO Fused Lemon EVOO and serve.

Salami and Olive Pizzette

3 Tbsp green pesto

4 oz sliced salami or pepperoni, cut into strips

12 pitted black olives, chopped

extra virgin olive oil, to drizzle

Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal.  Spread with green pesto. Top with salami or pepperoni, black olives, and mozzarella.

Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.

Bake the pizzettes for 10 minutes, or until puffed and golden brown.

Wild Rocket (Arugula) and Pine Nut Pizzette

3 Tbsp sun-dried tomato paste

6 oz mozzarella cheese, sliced

1oz wild rocket (arugula), chopped

2 Tbsp pine nuts

2 tsp flavored olive oil of your choice ( PRIMO Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)

Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with sun-dried tomato paste. Top with wild rocket and pine nuts.

Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.

Bake the pizzettes for 10 minutes, or until puffed and golden brown.

Gorgonzola Pizzette

6 oz Gorgonzola, crumbled

12 cherry tomatoes, quartered

2 tsp flavored PRIMO EVOO of your choice (Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)

1/4 cup fresh basil leaves, torn into pieces

salt & ground black pepper to taste

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Sprinkle gorgonzola cheese over the bases. Top with tomatoes, pressing them gently into the dough.

Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Season with salt and pepper.

Caramelized Onion Pizzette

2 Tbsp good cooking olive oil

2 large onion, sliced (about 1 cup)

kosher salt & ground black pepper to taste

1 tsp sugar

¾ cup  goat cheese, crumbled

3 oz prosciutto (about 5 large slices), cut into 2 by 2-inch pieces

2 tsp PRIMO herbs de Provence EVOO

Parsley or rosemary sprigs, for garnish

In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with the PRIMO flavored EVOO of your choice and sprigs of parsley or rosemary. Serve immediately.

Fontina and Prosciutto Pizzette

3/4 cup grated Fontina cheese

6 cherry tomatoes quartered

2 Tbsp grated Parmesan cheese

2 tsp PRIMO Tuscan Herb EVOO

3 Tbsp thinly sliced fresh basil

3 oz thinly sliced prosciutto, coarsely torn into strips

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Sprinkle rounds with Fontina cheese, dividing equally. Place 4 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese.

Bake pizzette until golden brown, about 10 minutes. Drizzle pizzette with PRIMO Tuscan Herb EVOO, then sprinkle with basil and lightly with salt and pepper. Top with draped prosciutto strips.