Here's an amazingly simple recipe with a rustic, bistro-like flare and presentation. I've used fennel for pork, but never chicken. I was wildly surprised at the flavor. I used three very small chicken leg quarters I had on hand even though the recipe from Epicurious called for one whole chicken. Cornish Hens cut in half would be wonderful, though.


It also called for Herbs de Provence which I don't keep on hand. Instead, I used a bit of Fines Herbes, dried thyme and freshly-snipped rosemary. I seasoned the chicken with Lawry's Seasoned Salt and Cavender's All Purpose Greek Seasoning. That's it. I used "vine-ripened" grocery store tomatoes.



Serves 2

 

  • 3 chicken leg quarters, 1.5 lbs. total
  • 2 small tomatoes, cut into fourths
  • 1/2 large onion, cut into thirds, root intact
  • 1/4 cup black, pitted, brine-cured olives (Kalamata)
  • 2 garlic cloves, thinly sliced
  • 1 garlic clove, pressed
  • 1/4 teaspoon fennel seed
  • 2 tablespoon olive oil, divided
  • Several pinches dried thyme (about 1/4 teaspoon)
  • 2 teaspoons freshly-snipped rosemary
  • Salt and Pepper to taste

 


Preheat oven to 425 F degrees. Remove any extra fat from chicken, rinse, and pat dry as possible.


In an 11 x 7 casserole dish or pan, place the tomatoes, onions, olives, sliced garlic, fennel seed, dried thyme flakes. Sprinkle on a bit of Herbs de Provence or Fines Herbs. Drizzle with the tablespoon of olive oil, a few pinches of Kosher salt and several grinds of fresh pepper and mix gently to coat. Push to sides of pan.


Season chicken with seasonings of your choice, front and back, and arrange in pan, skin side up, re-arranging vegetables to the sides and then between chicken. Rub chicken with pressed garlic. Scatter rosemary on top and give another drizzle of olive oil. 


Colorful. Beautifully arranged.


Bake for 45 minutes until chicken is nicely browned and crisp. 


Notes: Next time I'll tuck in the black olives a bit more since they can dry out during cooking. I could also see adding some fresh, thick-sliced mushrooms. This makes a great sauce as it cooks which would be great spooned over roasted new potatoes. Just because I had it, I used the leaves from one fresh oregano stem.

 

 

Views: 26

Tags: chicken, provencal

Comment

You need to be a member of Zoomer to add comments!

Join Zoomer

Comment by Linda Seccaspina on November 22, 2011 at 2:17pm

Not easy... but if you join this group..

 

http://www.zoomers.ca/group/recipesharing

 

and post your link I think they would appreciate it

Comment by Gary Czerwinski on November 22, 2011 at 1:30pm

just figuring out the site . . . 

Comment by Christine Geery on November 22, 2011 at 10:50am

I love this!

Comment by Linda Seccaspina on November 22, 2011 at 10:49am

gary!!! OMG gary... join the recipe sharing on the side there and put this in there..

hugggggggggggggggg

Members

Community Activity

alexander Mollison commented on alexander Mollison's group The Kitties
"lol rain coming early morning looks like an all day one tomorrow according to the radar everywhere"
1 hour ago
Margaret Mary commented on Margaret Mary's photo
Thumbnail

exhausted 001

"how do i delete photos??"
2 hours ago
Geezerchick commented on Jason Giecek's blog post Snow Snow Go Away! Come again another Day - Writer's Challenge
"I couldn't make my self go to Meeting this morning. It was a balmy 55 outside. I didn't want to spend a day like that indoors."
6 hours ago
Glady Dixon commented on alexander Mollison's group The Kitties
"Laura52   It is great to feel better.  I, like every other human being, hate it when I feel sick !!!  Alex  Enjoy the American Music Awards tonight. "
7 hours ago

© 2014   Part of the Zoomer Interactive Network.

Badges  |  Report an Issue  |  Terms of Service

google-site-verification: googlef2bf84fe9dda65cb.html