Provençal Chicken Breasts with Rosemary Orzo & Tomates Provençales

Friday, 5 March
Provençal Chicken Breasts with Rosemary Orzo
yield: Serves 6

Can be prepared in 45 minutes or less.

Ingredients
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
2 tablespoons olive oil
1/2 cup dry white wine
2 large garlic cloves, minced
white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained
2 cups chicken broth
a 28-to-32 ounce can whole tomatoes, drained and chopped
1 teaspoon freshly grated orange zest
1 cup drained Niçoise or Kalamata olives

Accompaniment: Rosemary Orzo

Preparation
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.

Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.

Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.


Rosemary Orzo

yield: Serves 6
An accompaniment to Provencal Chicken Breasts.
Can be prepared in 45 minutes or less.

Ingredients
1 pound orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary leaves
Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.


Tomates Provençales:
Ingredients (for 4 servings):
8 large ripe tomatoes; 2 large cloves garlic; small bunch fresh parsley; pinch fresh thyme; 150g fine white breadcrumbs; salt and freshly-ground black pepper; approx. 2 tablespoons extra-virgin olive oil

Method: Preheat the oven to 170C/ 325F/ Gas Mark 3.
Peel the garlic and chop very finely with the parsley and thyme.
Cut the tomatoes in half around their middles. There is no need to peel them. Gently squeeze out most of the seeds.
Place the tomatoes, cut side up, on a baking tray. Season well.
Mix together the breadcrumbs, garlic and herbs. Moisten with sufficient olive oil to form a thick paste.

Fill the tomato cavities with the breadcrumb mixture and bake in the preheated oven for 20 - 30 minutes until the topping is a light golden brown.