Roasted Chicken Provençal
SAM SIFTON YIELD4 servings TIME1 hour 15 minutes
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Featured in: The Enduring Appeal Of Roasted Chicken Provençal.
INGREDIENTS
• 4 chicken legs or 8 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ to ¾ cup all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons herbes de Provence
• 1 lemon, quartered
• 8 to 10 cloves garlic, peeled
• 4 to 6 medium-size shallots, peeled and halved
• ⅓ cup dry vermouth
• 4 sprigs of thyme, for serving
Nutritional analysis per serving (4 servings)
986 calories; 65 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams
monounsaturated fat; 12 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary
fiber; 6 grams sugars; 60 grams protein; 319 milligrams cholesterol; 1256 milligrams sodium
Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the
flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to
remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season
the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and
shallots around the chicken, then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan
juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very
crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.
Julia Child’s Provençal Potato Gratin
JULIA MOSKIN YIELD6 servings TIME1 1/2 hours
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Featured in: In Julia Child’s Provençal Kitchen.
• 2 to 3 onions, thinly sliced (2 heaping cups)
• ¼ cup extra-virgin olive oil, more for drizzling
• Salt and freshly cracked black pepper
• 1 ½ pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
• 1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
• 2 large cloves garlic, smashed and peeled
• 1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
• About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
• ½ cup grated Parmigiano-Reggiano or Gruyère
1 Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
2 In a small food processor or a mortar, add the anchovies — anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
3 In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
4 If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
5 Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Babette Friedman’s Apple Cake
( I added a cup of milk to this recipe and cut down on the amount of apples.)
This simple, rustic cake is perfect for a holiday celebration or any other occasion.
Featured in: In Successful Paris Restaurant, Jewish Roots.
INGREDIENTS
• 8 ounces (2 sticks) unsalted butter, more for greasing pan
• 1 ⅓ cups plus 1 tablespoon sugar
• ⅛ teaspoon salt
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices
• ½ teaspoon Calvados or apple brandy
• 1 teaspoon freshly grated ginger
• ½ teaspoon ground cinnamon
Nutritional analysis per serving (8 servings)
472 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram
polyunsaturated fat; 59 grams carbohydrates; 0 grams dietary fiber; 34 grams sugars; 5 grams protein; 107
milligrams cholesterol; 149 milligrams sodium
PREPARATION
1 Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
2 In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
3 In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
4 Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.
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