summerfest's tomato week last year i shared my recipe for the modestly titled best tomato sauce in the world, and a delicious gazpacho from gott's restaurant here in napa. the year before i did a roundup of some of my favorite bean salads, pico de gallo, tapanade and bruchetta, all featuring heirloom tomatoes. this year i decided to feature a main dish...my version of chicken provençal.
|courtesy ann trinca|
|courtesy ann trinca, chicken is dish top left|
|courtesy ann trinca|
|courtesy ann trinca|
(i tripled this recipe for my party)
8 whole chicken legs (organic & free range if possible)
extra virgin olive oil
freshly ground black pepper
2 onions, peeled and sliced
2 pints organic cherry tomatoes
8 heirloom tomatoes, quartered and then cut into eighths
8 garlic cloves, peeled and sliced
1 bottle dry white wine
3 tablespoons herbs de provence
additional heirloom tomatoes cut into quarters and fresh herbs (rosemary, thyme, lavender) as garnish
preheat oven to 350 degrees. you will need one very large, or 2 medium sized rectangular roasting pans for this recipe. generously season both side of the chicken with salt and pepper. (note you can keep the legs attached, or cut into legs and thighs. i left half of the legs whole and separated the rest ). set aside.
in a large skillet, heat 2 tablespoons olive oil until hot. add the onion and cherry tomatoes and sauté until the onion just begins to brown and caramelize. add the garlic, heirloom tomatoes and herbs de provence and cook for 5 minutes.
spread the tomato mixture in the bottom of the roasting pan(s). add the chicken, skin side down, to the pan on top of the vegetables. add enough of the wine to come halfway up the side of the chicken. cover pan(s) with lid or foil and place in preheated oven. bake for 50 minutes. remove from oven. remove lid and turn chicken skin side up. wine should still come halfway up side of chicken. remove or add additional wine if necessary. do not let wine come more than half way or chicken will not brown properly. place chicken back in oven and cook an additional 20-30 minutes, uncovered, until nicely browned. remove from oven.
if you plan to serve the following day, follow these steps. allow the chicken to cool. remove the legs from the wine liquid, place on a cookie sheet, cover with plastic wrap and place in refrigerator. pour the rest of the roasting pan contents...wine and vegetables...into a medium sized saucepan and
cook until liquid has reduced by half. taste and adjust seasonings. allow to cool, cover and place in refrigerator.
the following day, preheat oven to 300 degrees. remove the sauce from refrigerator and skim fat from surface. warm on stove top. remove chicken from fridge. uncover and pour sauce/vegetable mixture over chicken. reheat chicken until it reaches desired temperature.
if you want to serve the same day you make the chicken, follow these steps: remove from oven and place chicken on serving dish. pour liquid and vegetables into saucepan. reduce by half and pour over chicken.
garnish with the reserved tomatoes and fresh herbs, sprinkled with sea salt and additional herbs de provence.
now it is your turn to participate in summer fest. simply leave your corn tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What's Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox - Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic - Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista - Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden - Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls
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