For the Marinade:

• 1 yellow onion
• 1 carrot
• 3 celery ribs
• 2 cloves garlic
• 1 bottle French white wine (Riesling, Sancerre, or rosé)

For the Chicken:

• 1 large whole organic chicken (cut into 8 pieces)
• 3 tablespoons olive oil
• 1/4 cup chopped and blanched lardon
• 1 yellow onion diced
• 1 shallot diced
• 3 carrots large chop
• 1 clove garlic chopped
• 1 bouquet garni
• 1 bay leaf
• 2 cups Homemade chicken stock
• 6 tablespoons salted butter (room temperature)
• 10 large mushrooms
• 1/2 cup chopped flat leaf parsley

Directions:

The Marinade

1. Place the chicken pieces in an extra large bowl.
2. Rough chop the onion, carrot, celery, garlic, add to bowl.
3. Pour entire bottle of wine over the chicken and vegetables.
4. Cover tightly and refrigerate overnight.

The Stew

1. Preheat oven to 325 degrees.
2. Remove chicken from the marinade, pat dry, sprinkle with salt and pepper, set aside.
3. Strain the marinade into a small bowl, reserving both the vegetables and liquid separately.
4. In a large Dutch oven over medium heat, add 3 tablespoons of olive oil, working in batches as not to crowd the pan, sauté chicken pieces for 6 minutes per side until browned.
5. Set chicken aside on large platter.
6. Add the lardons to the pot and lightly brown, add the onion, shallot, carrots, garlic and sauté for 10 minutes.
7. Add the reserved marinade vegetables and sauté for another five minutes.
8. Turn up the heat and sprinkle 3 tablespoons of flour over the vegetables and cook for 3 minutes.
9. Pour in the marinade liquid and bring to a boil, stirring constantly until sauce thickens.
10. Add the chicken broth, bouquet garni, bay leaf, return chicken pieces and any juices that may have collected under the chicken.
11. Sprinkle 1 teaspoon of salt and pepper, cover with lid and transfer to the oven, bake for 1 1/4 hours until chicken is cooked through.
12. Meanwhile, in a large skillet over medium heat, sauté the chopped mushrooms in 3 tablespoons butter until browned. Set aside.
13. Place the Dutch oven onto the stove top.
14. Remove chicken and vegetables, place into a large separate bowl leaving the liquid in the pot.
15. In a small bowl combine the 3 tablespoons of room temperature butter and 3 tablespoons flour into a paste, stir in 3 tablespoons of the liquid from the pot into the butter flour mixture.
16. Turn the heat to medium and whisk flour butter paste into pot stirring continuously for about 5 minutes to thicken the sauce.
17. Place the reserved chicken pieces and vegetables back into the pot, add the mushrooms, stir well to combine, turn heat to low and simmer together for 5 minutes.
18. Salt and pepper to tasteÌý& sprinkle with chopped parsley.
19. Enjoy!

Recipe by Katherine of

• 6 to 8 medium to large bone-in, skin-on chicken thighs (*see notes)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 ½ teaspoon olive oil
• 8 to 9 cloves garlic, peeled
• 2 to 3 banana shallots, cut in slices
• 5 tablespoons capers, drained
• 380g (1 ½ cup) cherry tomatoes
• 250g (1 cup) green olives
• 8 medjool dates, pitted and quartered
• 3 to 4 stems (about ½ bunch) of fresh tarragon, then de-stemmed
• 240ml (1 cup) dry white wine
• 1 teaspoon fresh thyme, de-stemmed
• ½ lemon, cut into 4 wedges

Yield: Serves 4 to 6 personsÌý
Time: 400°F/200°C for 45-50 mins.Ìý

PrepÌý

1. In a small bowl, filled with hot water, soak the Medjool dates for 5 minutes, until softened. Drain and set aside.
2. Pat the chicken thighs dry with kitchen towelettes or paper towels. Set aside.
3. Slice each clove of garlic in half, lengthways. Set aside.

ÌýInstructions

1. Preheat the oven to 400°F/200°C.ÌýÌý
2. Season the chicken with the salt and black pepper, evenly on both sides.ÌýÌý
3. In a 10-inch pan, heat the olive oil over medium-high heat, and sear the chicken (skin side down) for 4 to 5 minutes, until browned. Then, flip the chicken over, and sear the opposite side for 3 to 4 minutes. Switch off the heat.ÌýÌý
4. Nestle the garlic, shallots, capers, tomatoes, olives, and quartered dates between and around the chicken thighs in the pan. Sprinkle thyme over the top.ÌýÌý
5. Pour in the wine, along the inside edge of the pan, then sprinkle half of the fresh tarragon over the chicken.Ìý
6. Place the lid over the chicken, and simmer in the oven for 30 mins. Remove the lid and cook a further 15 to 20 mins., or until the chicken (reaches 165°F or 74°C) is done. Remove from the oven, and garnish with the remaining fresh tarragon. Serve over a bed of basmati white rice or with a fresh French baguette. Plate with a wedge of lemon, and spoon a little bit of the extra juices from the chicken over the rice, and the olive mixture over it, then place the chicken thighs on top. Enjoy!

*Chefs Notes

If you have medium chicken thighs, use 6 or 7 thighs, if you have large chicken thighs use 5 or 6. I used medium chicken thighs and used 6 here. Think about how many people you are feeding; this will help you gauge how many chicken thighs you will need. For example, if your chicken thighs are rather small, use 8 thighs for this recipe to serve at least 4 people with two small thighs.Ìý

FAQs

ÌýWhat olives can I use in this recipe?Ìý

Green olives are best in this Provençal recipe. I like to use pitted green olives or Castelvetrano green olives.

Can I make this without tomatoes?Ìý

Although tomatoes add the right acidity to this dish, this recipe can be made without tomatoes if one of your guests has an allergy. Feel free to make it without tomatoes and use the whole lemon instead of half of a lemon (mentioned in the recipe above), proceed with cutting the entire lemon in wedges.

Recipe by MadisonÌýofÌý

6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ¶àÀֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

Ìý

Delicious over pasta, rice, or as is.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

Ìý

1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.ÌýBring to a boil while stirring.ÌýLet this sauce thicken for a few minutes over low-medium heat, stirring often.ÌýPepper (do not add salt, the gorgonzola is already very salty).ÌýReserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).ÌýDrain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.ÌýDrain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.ÌýAdd the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.ÌýMix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.ÌýEnjoy hot.

Ingredients:

6 lbs / 2.5kg chicken pieces (thighs, drumsticks, breasts and wings)

1/2 cup / 120g all-purpose flour

1/4 cup / 60g freshly ground (coarsely) black pepper

3 tablespoons kosher salt

4 cups / 1 L vegetable oil

Procedure:

• In a sturdy brown paper or plastic bag, mix the flour, pepper and salt.

• Add the chicken to the mixture, a couple of pieces at a time. Close the bag and shake vigorously to coat. Shake off the excess flour and place the coated chicken in a large dish or on a baking sheet.

• In your ‘Sublime’ cookware, heat the oil over medium, until simmering. Try to maintain the oil at about 350°F/ 180°C for frying.

• Add the chicken pieces to the hot oil and fry over a moderate heat in 3 to 4 batches to not overcrowd.

• Turn the pieces often to ensure even cooking, until the skin turns golden and crispy; about 15 minutes for drumsticks, thighs and wings, and up to 20 minutes for breasts (a thermometer inserted in the thickest portion of chicken should register 165°F/ 75°C). Lower the heat if the chicken gets too dark.

• Transfer the fried chicken to a baking sheet lined with kitchen paper towels and keep in a slightly warm oven while preparing the rest. Season to taste and serve.

Ìý

Ìý