Market Chicken with September Vegetables

Automne 2011
food and drink

BY: Lucy Waverman

You can adjust the vegetables depending on what you like and what is in season. The sauce is light and the dish is easy to prepare. If you want to make it ahead of time, cook until the stock is added. When cool, place chicken breasts on top and bake when needed. Cavolo nero is also known as Tuscan cabbage and dino kale. The long dark green leaves have a strong but not bitter flavour.

2 tbsp (30 mL) olive oil
4 chicken breasts, boneless but with skin on
Salt and freshly ground pepper
2 leeks, cut in ½-inch (1-cm) pieces (white and light green parts only)
1 yellow zucchini, cut in 1-inch (2.5-cm) pieces
1 green zucchini, cut in 1-inch (2.5-cm) pieces
1 head garlic, broken into cloves, peeled, and root end removed
4 radishes, cut in quarters
1 bunch cavolo nero, sliced
1 cup (250 mL) chicken stock
1 tbsp (15 mL) fresh chopped tarragon
2 tbsp (30 mL) chopped chives

1 Preheat oven to 450°F (230°C).

2 Heat oil on high heat in an ovenproof skillet large enough to hold the 4 chicken breasts (or use 2 skillets). Season chicken with salt and pepper on both sides. Place chicken in skillet, skin side down, and sear for 2 minutes or until skin is golden. Turn over and sear second side for 2 minutes or until browned. Remove from skillet and set aside.

3 Add leeks and zucchini to skillet and sauté for 2 minutes, then add garlic cloves, radishes and cavolo nero. Stir everything together and cook another 2 minutes. Season with salt and pepper. Pour over stock and tarragon, scraping the bottom of pan for any sticky bits.

4 Place chicken on top and place in oven. Bake 20 to 30 minutes or until chicken juices run clear. Sprinkle with chives before serving.

Serves 4

What to Serve