CHICKEN PROVENCAL w/GRILLED VEGETABLES

By BobD

Ingredients

• 4 SERVINGS
• A lavender, rosemary, and thyme-rubbed chicken grilled w/colorful vegetables-add salad & loaf of crusty bread. Serve a chilled Provencal wine-like a Bandol, follow with a platter of cheese & fruit.
• • 2 tablespoons clarified butter
• • 1 tablespoon fruity olive oil
• • 4 to 6 pieces of chicken, white or dark meat, skinned and patted dry
• • 1/2 cup good Armagnac or Cognac
• • Coarse salt and freshly ground black pepper to taste
• • 1 cup chicken stock
• • 1/2 cup dry white wine
• • 2 cups very thinly sliced fennel
• • 3 tablespoons sliced shallots
• • 2 tablespoons sliced garlic
• • 3 cups peeled yams, cut into 1/2-inch-thick slices (about 1 1/4 pounds)
• • 1 cup loosely packed dried apricots, cut into 1/2-inch dice (whole pitted rather than halves, if possible)
• • 1 tablespoon finely julienned fresh gingerroot
• • 5 (4-inch) sprigs rosemary; do not use loose leaves
• • 2 (4-inch) sprigs thyme
• • 1/3 cup toasted sunflower seeds, to garnish (optional)

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 325°F.

2. Heat clarified butter and oil in a large skillet over medium-high heat until hot but not smoking. Add chicken pieces and brown on both sides, 5 to 7 minutes on each side. Transfer to a deep enamel or cast iron casserole with a tight-fitting lid.

3. Pour off butter-oil mixture and set aside. Deglaze pan with Armagnac, stirring up any browned cooking bits. Add stock and wine, turn heat to high, and boil until liquid is reduced by one-quarter. Pour liquid over the chicken in casserole.

4. Wipe out skillet. Heat 2 tablespoons of the reserved butter-oil mixture until hot. Add fennel, shallots, and garlic, cover, and sweat over medium heat until softened, 5 to 6 minutes, then scrape into the casserole.

5. Add yams, apricots, ginger, herbs, salt, and pepper to chicken, and mi to distribute the flavors. Cover tightly and bake for 1 ¾ to 2 hours, or until the meat falls off the bones. Sprinkle with toasted sunflower seeds and serve.