1 hour ago
Wednesday, March 13, 2013
This dish has been in my repertoire for years.
The original recipe calls for chicken breasts w/ the skin on (which I like the best).
I know some of you are against skin (fat). Well, it gives the dish much more flavor than dry bland boneless chicken breasts, because of the added fat.
So, don't be afraid to use chicken w/ SKIN.
JUST TAKE THE SKIN OFF and throw it away after you plate it.
And yes, go ahead and use thighs if you like.
The rosemary orzo is a no brainer, and for some reason, it's so good!
Not sure why something this easy can taste so good with the chicken.
8 oz. of orzo (half a box), cooked and drained
1 tbsp of chopped FRESH rosemary
GOOD olive oil
salt & pepper to taste
Mix all ingredients together right before serving the chicken and voila!
Now for the main dish.
Provencal Chicken: (adapted from epicurious) serves 4-6
6 boneless chicken breast halves with skin (about 2 1/2 pounds)
2 tablespoons olive oil
1/2 cup dry white wine
2 large garlic cloves, minced
white part of 3 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained
2 cups chicken broth
a 28 ounce can whole tomatoes, drained and chopped
1 teaspoon freshly grated orange zest
1/2 cup drained Niçoise or Kalamata olives, chopped
kosher salt & pepper
Pat chicken dry with paper towels and season with kosher salt and pepper.
In a large heavy deep skillet with a lid, heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
Add wine to casserole and boil, scraping up browned bits, until almost evaporated (takes about 4 minutes).
Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.