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Source: Food and Wine Quick from Scratch

Chicken Provencal
The flavors are bold in this French saute with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 tablespoon cooking oil
1 whole chicken, (about 3 to 3 1/2 pounds), cut into eight pieces
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1/2 cup red wine
1 1/2 cups canned crushed tomatoes in juice
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/3 cup Kalamata olives, halved and pitted, or other black olives
1 teaspoon anchovy paste




In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.

Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add the tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.

Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Add the remaining 1/4 teaspoon pepper.


Wine Recommendation: There are lots of interesting wines from the region of Provence that will be ideal with this dish. For a lighter, summer wine, look for a rose from that region. If you prefer a red, try a Cotes de Provence.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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