Friday, February 4, 2011

Chicken Provençal Recipe

We love chicken in our house. Mr. T is basically a chick-a-tarian now. He rarely eats fish and never eats beef and pork. I found this recipe in Gourmet and have perfected it to suit our tastes. It's a lovely meal with a simple salad and a nice glass of wine. It's one of Mr. T's favorite meals and he asks for it quite often. It's great for company too since it looks and tastes gourmet but it's quite simple to prepare.  Tres Bon!

Chicken Provençal (Adapted from Gourmet)
4-6 chicken thighs
3 tablespoons extra-virgin olive oil, divided
2 tablespoons Trader Joe's 21 salute salt free seasoning (or another brand will do)
1 tablespoon lemon rind
1 garlic clove crushed (optional)
Salt and pepper (I use Goya Adobe light salt to help keep the sodium down)
2 plum tomatoes, each cut lengthwise into 4 slices

4-6 large potatoes, cut into 1/4-inch-thick half-moons
3/4 cup halved grape or cherry tomatoes
2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
About 15 brine-cured black olives such as Kalamata

1 can artichoke hearts (reserve some of the brine)
1/4 cup chicken broth

1/4 cup white wine
half of a lemon

Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.

Toss chicken with 1 tablespoon oil and season with a slightly rounded 1 teaspoon each of Goya light adobe salt and several twist of fresh black pepper. Add no-salt herb seasoning and lemon rind. You could add crush a garlic clove and add it in as well. If there’s time, let it marinate in the fridge from 2 hours to overnight. The longer you leave it the better it tastes.

Place chicken, skin side down, to one side in hot sheet pan. Roast 20 minutes.

Toss potato with remaining 2 tablespoon oil, season with a good amount of salt and pepper and spread in a separate pan in 1 layer, without crowding. Roast until golden brown.

Turn chicken over and add plum tomatoes and celery  Drizzle one quarter of the broth and wine and roast 15 minutes more.

Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan. Add more wine and broth. Roast 10 minutes more.

Add artichokes and squeeze lemon and 1/4  of the brine from artichoke can over top of chicken and vegetables. Roast another 5-7 minutes. Chicken should be golden brown.

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