Tomorrow morning at 9 a.m. I have a dental appointment to check out my tooth. I figure as they mended/rebuilt it and it fell out, I shouldn't have to pay for it a second time, but somehow I don't think they will see it that way. I don't like dentistry at the best of times - are there any best times? Also we both need our ears lowered (hair cut) so hopefully we can get to the hair salon later in the day. I think I could braid mine.
This recipe appeals to me. I would probably make it with chicken breasts which would need less cooking. I don't typically keep legs or thighs but I always have chicken breast in the freezer. Of course the dark meat has much more flavour and is moister too.
Roasted Chicken Provençal
Sam Sifton - New York Times
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving
Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.