Back in the Kitchen (with Elle’s Chicken)


:::halts the tumbleweed that’s been rolling across elly says opa::::

Phew.  It’s been a while, huh?  Between the packing, moving, and unpacking (well, that part’s not really done yet…) the blog has been a little neglected. 

And guess what?  Yesterday morning, as I was trying to make my eggs for breakfast, I discovered that my bright new shiny professional-line range just stopped working.  We could light the burners with a match, but the oven and knobs weren’t working because , even though it’s gas, it has this fancypants electric ignition system, which apparently is not so fancypants on my particular range.  Thankfully, our developers/contractors are on the case so we don’t have to be.  But in the meantime, I’ll have to stick to stovetop meals and risk burning off fingers/eyebrows while lighting the stove.

This recipe from Elle was the perfect solution to my range dilemma and my lack-of-many-groceries-dilemma, too. I was actually just telling Tom the other day that herbes de Provence may be my new favorite herb blend.  I’ve been using it a lot lately, and here it is again.

I made this with two chicken breast halves (about 10 oz. total) so I had more sauce than Elle’s recipe, per person. But, it was nice to spoon over our whole wheat couscous. If you plan on serving this with couscous/pasta, I’d leave the amounts as-is, but if you plan on serving a different side like roasted potatoes, I would use 4 chicken breast halves or reduce the sauce recipe by about half.

Remember my love for the broiler? I also  have a lot of love for my toaster oven. I think my particular toaster oven is at  least 20 years old, but it works perfectly fine.  It’s great for roasting vegetables for two, keeping meats warm, and reheating bread and pizzas. I debated getting rid of it before the move, but Tom persuaded me to keep it. Good thing, too, because it definitely came in handy for roasting some zucchini that could otherwise not be roasted.

This is an easy, healthy recipe that  you can make pretty much exclusively with pantry ingredients.

Chicken St. Remy

Adapted from Elle’s New England Kitchen

2 chicken breast halves (about 5 oz. each)
dried herbes de Provence, to taste
2 tsp. olive oil
2 shallots, finely diced
4 cloves garlic, minced
1/3 cup red wine
1 (14.5 oz.) can diced tomatoes, with juice
3/4 cup chicken broth
1/2 tsp. herbes de Provence
1/2 tsp. dried basil

Sprinkle the chicken with herbes de Provence, salt & pepper to taste. Heat a pan that has a tight fitting lid over medium heat and add the oil. Add the chicken to the pan and cook for about 2 minutes per side, just to brown, not to cook through. Remove to a plate.

Saute the shallot and garlic in the pan for a minute or two before adding the wine to deglaze. Cook until the shallots are tender and the wine is reduced to just a few tablespoons. Stir in the tomatoes, broth, herbes de Provence, dried basil, and salt and pepper to taste. Bring to a boil. Add the chicken back in and then cover, and reduce the heat. Simmer about 8-10 minutes or until chicken is cooked through.

Back in the Kitchen (with Elle’s Chicken)