Sunday, October 10, 2010
When B and I read Sassy Radish's recipe for Chicken Provençal, we knew we had to try it. So we bought a four-and-a-half-pound bird from Highland Hills Farm (who don't seem to maintain a web presence, but do produce organic free-range chicken, beef, goat, lamb, and boar). Riverdog, from whom we get our veggies, also produces chicken, which we haven't tried (they don't bring them to the Thursday market); we'd like to, because we think that Riverdog's pork sausage is even better than the (very good) sausage from Highland Hills.
Begin by combining vegetables — lemon (very thinly sliced), tomatoes (in pieces), onions, whole garlic cloves, prepared olives, herbs — and a little salt in a 9x13 glass pan. Let the veggies cook and render their juices in the oven while you disassemble a chicken. Once the veggies have cooked down, snuggle the chicken parts amidst the vegetables. Cook the chicken another twenty to forty minutes, until the top is browned and an instant-read thermometer measures the interior temperature of the chicken to be at least 175°F.
Serves many. Save everything for a chicken soup later.