It was too hot and we were too hungry to heat up the kitchen and then wait the hours necessary to roast the chicken I picked up at Back 40 yesterday. After some rifling through cookbooks, I hit on this recipe from Serving Up the Harvest, a pretty solid cookbook organized around the typical growing seasons.
With tomatoes, garlic, white wine, chicken broth, and a lot of herbs on hand, the only thing left to do was to take apart the chicken and get it in the skillet. To some of you, this will be a really weird thing to say, but I am damned proud of how cleanly I took apart the chicken, setting aside the legs, thighs, and wings for later in the week. Once that was done, the recipe was quick work – browning the chicken, making a light and flavorful sauce in the same pan, and serving it up with bread and green beans (in the spirit of the Niçoise).
Easy, flavorful, and lovely enough to justify breaking out the good china. I suspect we’ll be making this again.