Yesterday, I reverted back to Eric Ripert’s beautiful recipe collection. He had one for a chicken palliard inspired by the flavours of Chianti, Italy that I admittedly already tested out a few weeks back. However, though on the first try the chicken turned out good, hubby politely said – there’s something missing. I don’t know how he figured me out (or rather he knows me too well), but he was right. I had skimped on half the ingredients since I had only the other half on hand.
So on the second time around, I decided to shop ahead for some things and follow Mr. Ripert’s recipe a bit more diligently. The local market still lacked a few things, but I made sure that the showcase ingredients (like the fennel that I previously omitted) got featured. And yes, for this dish, it made a difference.
Ripert’s recipe decidedly calls for a chicken palliard – thinly pounded meat which cooks very quickly. I completed this step the first time through, but the second – we had just returned home from an afternoon hike and were sooooo hungry that I simply threw the chicken breasts into the dutch oven. Thus, I must give up any claim to a palliard in the recipe title. But it’s okay. Since I reduced the number of chicken breasts in the recipe by half, the tomatoes and booze soaked prunes provided so much moisture that the cooked but un-pounded chicken remained tender and juicy.
Chicken Breasts with Tomatoes, Fennel & Olives (adapted from Eric Ripert’s Chicken Palliard with Tomatoes, Fennel & Olives)
Ingredients: (serves 2)
- 2 skinless boneless chicken (double the serving by using 4 skinless boneless chicken breasts, butterflied and lightly pounded flat)
- 1/2 of an onion, minced
- 2 cloves garlic, minced
- 1 cup tomatoes, seeded and diced
- 3/8 pint (3/4 cup) thinly sliced fennel
- 1/4 pint (1/2 cup) green olives, pitted and sliced
- 1/8 pint (1/4 cup) raisins or chopped prunes, soaked in white wine or sherry
- 1/8 pint (1/4 cup) pine nuts, toasted
- 2 tablespoons capers
- 1/4 pint (1/2 cup) olive oil
- 1 tablespoon of herbs de Provence, or the leaves of 4 sprigs of fresh thyme
- 2 tablespoons chopped parsley
- 2 teaspoons pimenton (optional)
- sea salt and freshly ground pepper
Place vegetable mix on top of chicken breasts and bake for 15-20 minutes.
Preheat oven to 230 degrees C (~450 degrees F). Season the chicken breasts on both sides with salt and pepper. Drizzle some olive oil on the bottom of a dutch oven or baking dish and place chicken inside.
In a mixing bowl combine onions, garlic, tomatoes, fennel, green olives, prunes, pine nuts, herbs de Provence, pimenton and capers. Drizzle olive oil over the vegetables and toss to combine; season with salt and pepper to taste.
Next, cover the chicken with the vegetable/herb mixture and drizzle a little more olive oil on top. Bake in the oven for 15-20 minutes, uncovered, until the chicken is cooked through. Sprinkle the chopped parsley over the chicken and serve; I accompanied each chicken breast with a scoop of hearty quinora.
I’m in absolute adoration of this dish for not only for the wonderfully melded flavors, but ease in preparation. On a hungry evening, rustic dishes that involve only a bit of chopping, my beloved dutch oven, and some bake time amount to pure luxury.
