Wednesday, March 3, 2010

Eat for a Week, Episode 21: Chicken de Provence

Here's another marinated chicken dish, this one of my own devising. I spent about $15 on chicken and veggies. This dish is also really nice when cooked on a grill. But what isn't, really? EQUIPMENT: Large bowl Large skillet Rice cooker with steamer basket INGREDIENTS: 2 small bottles chardonnay 1-2 Tbsps spicy brown mustard 2-3 Tbsps herbs de provence 5 cloves garlic, smashed salt & pepper to taste 4 chicken breasts (approx. 2 pounds) 1 lb fresh asparagus 1/4 lb sugar snap peas 1 can baby corn 5 cloves garlic, thinly sliced rice 1-2 Tbsps olive oil HOW TO: For marinade: Combine wine, mustard, herbs, salt, pepper and smashed garlic in a large bowl. Mix well. Slice chicken breasts into strips and add to marinade. Cover and refrigerate for 1-2 hours. For vegetables: Cut into 1 - 1 1/2" pieces and combine with sliced garlic in steamer basket. Season with salt and pepper as desired. Assemble rice cooker (with rice & water in the bottom vessel) and cook. Heat olive oil in skillet over medium heat. Add chicken and smashed garlic, cook until done. (Discard left-over marinade.) Serve chicken over bed of rice and steamed veggies. Music was "Party on the Poop Deck!" by The Hybiscus Journals. Download it for free - or whatever you think it's worth - at

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