This is a great dish served with a glass of wine on a chilly evening. The contrasts between the orange zest and the saltiness of the capers is delicious.
chicken provencal
3 whole boneless chicken breasts, halved
3 tablespoons olive oil
2/3 cup dry white wine (Chardonnay)
3 garlic cloves, minced
2 leeks, halved lengthwise and 1/4 inch slices,
soaked in a bowl of water to remove dirt and sand
1 3/4 cups chicken stock / broth
1 28-ounce can chopped tomatoes, drained
1 teaspoon grated orange zest
1/4 cup capers
pasta
16 ounces orzo
2 tablespoons fresh rosemary, chopped
6 tablespoons olive oil
chicken provencal
Season chicken breasts with salt and pepper. Heat oil over
medium-high heat in a pot. Brown the chicken, in batches if
necessary. Transfer to a plate when done.
Add the wine to the pot to deglaze. When the wine is almost evaporated, add the garlic, leeks, stock, tomatoes, zest, and chicken breasts. Simmer approximately 15 minutes, or until chicken is cooked.
Add the capers and simmer until the sauce is reduced to bottom 1/2 inch of the pot, approximately 40 minutes. Season with salt and freshly cracked pepper to taste.
pasta
Meanwhile, fill a large pot with water, approximately 5-7 quarts. Add two teaspoons
of salt and bring the water to a boil. Cook the orzo according to the package
instructions, until the pasta is al dente. Drain well and place the pasta in a
large bowl. Combine well the pasta with the rosemary, olive oil, and salt &
pepper to taste. Serve the chicken provencal over the rosemary orzo.
Serves 6
wine suggestion
Elegant, oaky dry white such as Chardonnay. Cool climate, medium-weight red such as Oregon Pinot Noir.
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