I’ve returned both the Bittman cookbooks to the library and there’s a big fat empty space on my bookshelf that I keep reaching towards.
After I sold my oak captain’s chair on craigslist the other day, I decided to use the money to just go out and buy at least the Best Recipes from Around the World – but then Chad looked at me and said quite clearly, Don’t worry about it.
So, I’m trying not to. When it comes to spending money I feel like I’m sitting on my hands. But we seem to be staying within our budget, I just need to not get a wild hare (hair??)
This Provence-style Chicken was one of the lastÂ things I made – it tastes quite French and satisfyingly different than the chicken I normally make. As usual, I serve it over rice even though it is traditionally accompanied by crusty bread.
olive oil for frying
2 chicken thighs
crushed garlic (several bulbs)
2 anchovies, minced, optional
1-2 large onions
1 red bell pepper, seeded, chopped
Large pinch saffron threads (didn’t have these)
1 tsp fresh marjoram (preferred), oregano, or thyme (I used dried oregano)
2 tbsp drained capers
2 c cored and chopped tomatoes
1 cup good-quality black or green olives (I got some nice oil preserved ones from the olive bar at Ralph’s)
Chopped fresh parsley fro garnish
As you can see from the ingredients, this is basically chicken with tomatoes and a few salty things. In a nutshell, brown the chicken thighs well and set them aside. Saute the onions, add the garlic, then the rest of the ingredients along with the chicken and let it simmer for 20 minutes or so. mmmmmmm…….