In article <[email protected]>, Susan <[email protected]>
> x-no-archive: yes
> This is right off of Ann Burrell's show, and it was fabulous.
> But for two of us, I'd cut it in half, it makes a LOT.
> And, I am NEVER making it on the stovetop again, I hate frying/browning
> in oil, the mess, the smell, etc. In the future, I'll brown stuff in
> the oven, then deglaze on the stove top.
> This can also be made with sweet peppers, but we like spice. I did
> remove the seeds completely, so it had plenty of kick, but no pain.
> Had it with baby broccolini tossed in the sauce from the chicken dish, too.
Looks yummy, but seeing as how it's made with two ingredients I don't
consume (wine and hot peppers), I think any modifications I'd make would
turn it into another recipe, so I think I'll make my unnamed chicken
Hmmm... maybe I called it Chicken Provencal once upon a time? Anyway:
Brown chicken pieces in olive oil.
Toss a good amount of sliced onion into the hot pan.
Reduce the heat a bit.
Saute onions until they've begun carmelizing.
Toss in a few cloves of garlic, smashed and minced.
Splash in a little (2 teaspoons?) good red wine vinegar (to add a little
bite that would have come from wine if I could use it).
Toss in a nice amount of fresh rosemary, a few tablespoons of capers,
and a handful of kalamata olives or green olives if you don't have good
Return chicken to pan.
Pour a 14 oz can of good chopped tomatoes (Muir Glen or the like) over
Cover and simmer low until the chicken is done.
Salt and FGBP to taste.
I'd serve it in a soup plate with some dark green veg that can stand up
to a flavorful dish -- broccoli? kale? zucchini? -- on its own dish. Or
a salad. And I'd have a tall glass of cold seltzer with it.
If I were eating with someone with a normal metabolism, I'd provide a
hot baguette so they could dunk chunks of bread in the juices. And I'd
probably sneak a small slice myself.