Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
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Recipe: Chicken Provençal from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, pages 331-332
- when did we make this? Friday, January 25, for a dinner party where we celebrated Husband’s birthday. We served it with rice (cooked in chicken stock) and gluten-free baguette.
- did we change anything? I used dry herbs rather than fresh (and therefore, I halved the amount I added to compensate). I used canned black olives because I didn’t know where to find Niçoise olives (and didn’t really try very hard). Our dutch oven is aluminum (unfortunate), so I didn’t feel comfortable using it for a tomato-braise. We used our roasting pan instead.
- what did we like? Everything. The flavor profile is complex– rich and bright at the same time. It was the perfect meal on a snowy winter evening. This is also a “naturally” gluten-free recipe, which is great, because one of our guests was gluten-free.
- what didn’t we like? Browning the chicken was a pain in our roasting pan. I’m hoping that we’ll get a “real” dutch oven sometime soon and our problem will be solved.
- will we make it again (any changes in the future)? Definitely is going to be made again. See above about our dutch oven situation.
- one last note: Our dinner party guests brought along a fantastic green bean dish that was the perfect accompaniment… it was a little bit sweet, which played off of the savoriness of this dish.