Chicken Provencal
(featured in The Oregonian, November 29, 2003)
Chicken Provencal is so simple to prepare and so delicious that it is one of the dishes Nicole Aloni serves most often to company. This is essentially a two-step recipe: marinate and bake. The chicken Ali Bab variation is an exotic blend of sweet, sour and salt that she finds addictive. Both recipes create such luscious juices while cooking that it’s a crime to serve them without jasmine rice or couscous to soak up the flavors. This is outstanding followed by a dessert of cheese, dates and almonds.
Buffet; Quick and Easy; Inexpensive
Party Time Preparations: Bake and serve.
Serving Equipment: Large, deep platter or shallow bowl and serving spoon.
Beverage to Accompany: Spanish red wine such as Temparnillo or Zinfandel
Makes 6 to 8 servings
6 pounds chicken thighs or combined breasts and thighs, trimmed of all excess skin and fat
2 tablespoons dried thyme
1 1/2 tablespoons ground rosemary
1 1/2 teaspoons kosher salt
3 tablespoons minced garlic
1/3 cup chopped oil-packed sun-dried tomatoes
1/2 teaspoon freshly ground coarse black pepper
1/4 cup olive oil
1 1/2 cups sliced mushrooms
2 teaspoons sugar
3 tablespoons white wine vinegar or fresh lemon juice
1/2 cup pitted kalamata olives
1/3 cup capers, drained
1/2 cup white wine or dry vermouth
1/2 cup fine bread crumbs mixed with 1/2 cup freshly grated Parmesan cheese
Parsley for garnishing
1. Combine all of the ingredients from chicken through capers in a large bowl and toss to blend well. Transfer to a large, resealable plastic bag. (I usually put that into another bag before refrigerating to catch any leaks.) Refrigerate overnight or for at least 12 hours.
2. Preheat the oven to 350 degrees. Pour the contents of the plastic bag into a large, flat baking dish (preferably Le Creuset). Arrange the chicken, bone side down, in one layer. Pour the white wine over the chicken and bake for 20 minutes. Sprinkle the crumb mixture evenly over the chicken and put back in the oven to bake for 30 to 35 minutes, until browned and the chicken is cooked. Baste two or three times with the pan juices.
3. To Serve: Spoon the pan juices and seasoning over the chicken and garnish with parsley.
Variation:
Chicken Ali Bab: Make substitutions as follows in Step 1. Any ingredient not mentioned is left in the recipe. Replace the thyme with 2 tablespoons ground coriander, replace the rosemary with 2 1/2 tablespoons ground cumin, replace the sun-dried tomatoes with 1 lemon, sliced very thin (in addition to the lemon juice called for in the above recipe), replace the mushrooms with 16 shallots, peeled and halved. Omit the olives. Add 2/3 cup dried apricots or prunes and 3/4 teaspoon cinnamon. Combine and marinate as directed above.
In Step 2, instead of breadcrumbs and Parmesan cheese, top the chicken with 2/3 cup placed light brown sugar sprinkled over the chicken when you first put it in the oven. Proceed with the directions above. Cilantro is great as an alternative to the parsley.
From “Cooking for Company,” Nicole Aloni, (HP Books, 2003, $18.95)
This recipe is recommended for the beginning entertainer.