Chicken Fricassee with Garlic and Red Wine Vinegar
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 1 (4 to 5 lb.) chicken, cut into 8 pieces
• course salt and freshly ground black pepper
• 2 tbs. EVOO
• 1 tbs. canola oil
• 4 cloves garlic, crushed
• 1 c. red wine vinegar
• 1 (15 oz.) can whole tomatoes, crushed, with liquid
• 1 c. chicken stock or reduced-fat, low-sodium chicken broth
• 1 bay leaf, prefereably fresh
• 2 sprigs of flat-leaf parsley
• 2 sprigs of thyme

Directions

1. To cook the chicken, season with salt and pepper. Heat the EVOO over medium in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side down, without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate.
   
2. Pour off all but 1 tbs. of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.
3. To make the sauce, remove the chicken pieces to a warm serving dish. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.

Variation: You can make this recipe with boneless, skinless breasts instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 minutes. Remove the breasts to a warm plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.

Herbs de Provence Red Potatoes

Ingredients

• 3 lbs. red skinned potatoes, quartered
• 2 tbs. EVOO
• 2 tbs. Herbs de Provence
• 1 tbs. steak seasoning

Directions

1. Preheat oven to 450 degrees.
   
2. Toss potatoes in EVOO, Herbs de Provence, and steak seasoning. Spread on baking sheet and roast for 35 minutes, flipping once. Serves 5.
   

Green Beans

Ingredients

• 3 cans of green beans
• 2 tbs. EVOO
• 2 cloves garlic, minced
• 2 tsp. dried parsley
• 3/4 tsp. oregano
  
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Serves 6.
   

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