Chicken Sort-of Provençal

Similar to “Chicken Something #1,” but with more of a Provençal-like flavor.

Serves

Three.

Hardware

• 5 qt. sauteuse pan
• 4 qt. pot

Ingredients

				olive oil
3				chicken breast halves, boneless
1		lg		onion, sliced then quartered
6		cloves		garlic, minced
				tarragon
				basil
				salt
				white pepper, freshly ground
6		oz		orzo
14		oz		canned tomatoes, chopped up a bit
				an acidic liquid
1		Tblsp		capers

Procedure

1. Fill the pasta pot, cover it, and put it on a high flame.


2. Heat some olive oil in the sauteuse pan, and brown the chicken breasts; you're not trying to cook them all the way through, but merely to get some good color on them; remove the chicken and set aside.


3. If necessary, scrape the worst of the browned gunk off the bottom of the pan and/or add a little more oil; gently saute the onions.


4. When the onions are almost soft, add the garlic and continue cooking; try not to let the garlic turn brown.


5. Throw in some tarragon, a bit less basil, salt, and white pepper; saute for a minute.


6. About now the pasta water should be boiling; pour in the orzo and cook as appropriate.


7. Deglaze the pan with some of the juice from the tomatoes, then add the tomatoes and however much juice you want, plus the acidic liquid, and increase the heat; bring to a gentle boil.


8. Meanwhile, cut up the chicken into bite-sized pieces.


9. Reduce the heat on the tomato mixture, add the chicken and the capers, and simmer gently until the chicken is done.


10. If you timed it right, the chicken and tomatoes will finish cooking just about the same time the pasta is done; drain the pasta and serve.

Notes

A bit of crushed red pepper, added with the other spices would taste quite nice (of you like that sort of thing). I like it but my wife doesn't so I usually leave it out.

You can use red wine vinegar, white wine vinegar, lemon juice, or any combination thereof.

Like crushed red pepper, a few black olives (sliced) and some ouzo would be a welcome addition.

Brown rice would be just as good as orzo but it's more work to prepare.

Rating

Difficulty: Easy.

Time: About 60 minutes.

Precision: 1.

Source

My own foolin’ around, with a lot of inspiration from my wife.