Sunny southern France, recognized for swaying fields of purple lavender buds, is also flush with all method of fragrant herbs. Tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, oregano and extra develop wild.
Any mixture of them could make up the dried seasoning mix referred to as herbes de Provence, a one-stroke taste booster that evokes Mediterranean summer season — and was launched to Americans within the Nineteen Seventies by Julia Child.
We use it to nice impact with bone-in hen breast on this easy skillet dinner from our guide “Tuesday Nights Mediterranean,” which options weeknight-friendly meals from the area. Before searing simply the pores and skin facet of the hen, we toss the mix with garlic, onion, bell pepper, tomatoes, zucchini and capers. We then sear the hen and nestle it into the greens to roast in a 475℉ oven.
Deglazing the pan with half a cup of dry vermouth is right for making a sauce out of the flavorful browned bits left within the pan after searing the hen. Dry white wine works, too. A tablespoon of caper brine stirred into the sauce provides a welcome briny tartness that pairs nicely with the floral notes of the herbs.
When procuring, search for bone-in hen breasts which are about 12 ounces every. Larger ones require longer cooking, which can lead to overdone greens. And once you take away the skillet from the oven, don’t overlook that the deal with shall be scorching.
Pan-roasted hen and summer season greens with Herbes de Provence
Start to complete: 45 minutes
Servings: 4
Ingredients:
Four 12-ounce bone-in, skin-on hen breasts, trimmed
Kosher salt and floor black pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons herbes de Provence
6 medium garlic cloves, smashed and peeled
1 medium purple onion, halved and sliced about ¼ inch thick
1 yellow, orange or purple bell pepper, stemmed, seeded and thinly sliced
1 pint grape tomatoes
1 small zucchini, halved lengthwise and sliced crosswise ¼ inch thick
¼ cup drained capers, plus 1 tablespoon caper brine
½ cup dry vermouth
1 cup flippantly packed contemporary basil, torn (optionally available)
Directions:
Heat the oven to 475℉ with a rack within the center place. Season the hen on all sides with salt and pepper. In a big bowl, stir collectively 2 tablespoons of oil, the herbes de Provence, ¼ teaspoon salt and 1 teaspoon pepper. Add the garlic, onion, bell pepper, tomatoes, zucchini and capers, then toss to mix; put aside.
In a 12-inch oven-safe skillet over medium-high, warmth the remaining 1 tablespoon oil till shimmering. Add the hen pores and skin down and cook dinner with out disturbing till golden brown, 5 to eight minutes. Using tongs, switch the hen pores and skin as much as a big plate.
Pour off and discard all however 1 tablespoon fats from the skillet. Add the vermouth, deliver to a boil over medium-high and cook dinner, scraping up any browned bits, till lowered to about 2 tablespoons, 1 to 2 minutes. Add the greens and cook dinner, stirring, till simply warmed by, about 1 minute, then distribute in an excellent layer. Nestle the hen pores and skin up within the greens and add any gathered juices. Transfer the skillet to the oven and cook dinner till the thickest a part of the breast reaches about 160°F, 20 to 25 minutes.
Remove the pan from the oven (the deal with shall be scorching). Transfer the hen pores and skin as much as a serving platter. Using a slotted spoon, switch the greens to the platter, arranging them across the hen.
Set the skillet over excessive, deliver the liquid to a simmer and cook dinner, stirring, till barely thickened and lowered, 1 to 2 minutes. Off warmth, stir within the caper brine, then style and season with salt and pepper. Pour the sauce across the hen and over the greens. Sprinkle with basil (if utilizing).
Get extra recipes and dinner concepts from The Washington Times meals part.
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