TIAN PROVENÇAL (6 portions)
2 small eggplant
2-3 Heirloom or beefsteak tomatoes (low on water)
2 small zucchini
1 small white onion 1 clove garlic
Fresh thyme or rosemary
- Oil individual round baking ramekins, or a large earthenware baking dish, and rub with raw garlic.
- Slice vegetables to suit the shape and size of your baking dishes, toss all but tomatoes with 4 T. olive oil, salt and 2 T. fresh herbs such as thyme or rosemary, or basil.
- Arrange in an alternating pattern in baking dish, make top layer only tomato to prevent drying, and bake about 45 min. at 375 F, covered with aluminum foil, then 15 minutes uncovered to evaporate excess water.
- Using metal tongs, turn out on plate, place meat or fish against side of tian, spoon some sauce around plate, and serve.
Plum and tarragon-stuffed chicken (6portions)
6 free-range chicken breasts
2 minced shallots
2 minced shallots
2 T. olive oil
1 t. apple cider vinegar
1 bay leaf
4 sprigs fresh tarragon
2 C. pitted, halved plums
- Start by making a simple chicken stock to deepen the flavor of the sauce: sauté 1 carcass or 5 wings and optional 1/2 onion, carrot and celery in a non-stick pan till browned on all sides.
- Drain excess fat and deglaze with 1/4 C dry white wine. Cook 2 minutes, then cover with cold water. Add 2 bay leaves, 2 sprigs of thyme and reduce over high heat till 1-2 cups liquid remain. Strain and reserve stock.
- For the plum filling, gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning.
- Add all other ingredients except for tarragon and simmer 5 minutes covered, 5-10 minutes uncovered to evaporate some of the liquid.
- Add chopped tarragon at the end of cooking. Be sure to test for a good balance of sweet and sour before using.
- Place 6 skinless chicken breasts skin side down, flatten fatter half if necessary for rolling with meat tenderizer, and tuck cooked plums and shallot into cavity between filet and underside.
- Reserve more plums for sauce. Season, roll up and place in smallish oiled baking dish that will only snugly hold all the rolled breasts.
- Cover with sauce. Meanwhile, make a sauce with 1 C. cream, 1 C. chicken stock and extra chicken stuffing.
- Bring to simmer, season, and pour over chicken, and place in oven to bake, about 15-20 minutes at 350 F. Sauce should be simmering in dish, but not boiling or chicken will start to unravel.
- Remove chicken from sauce and cool 3 minutes before slicing and placing back in hot sauce (check a piece from the center to ensure doneness).
Muscat sec, dry Riesling, young Chardonnay.
Loire valley Chenin Blanc or light fruity reds : Moulin à vent, Bourgueil, Anjou-villages, Burgundy Pinot noir.