SIMPLY SCRUMPTIOUS SUNDAY

Yesterday my hubby emailed me a recipe he'd spotted online. That's what he does when he sees something that sounds yummy, since he doesn't cook himself. When I opened the link and saw the recipe, I slapped my forehead and moaned. Not because it was something I didn't want to cook, but because it was something I already had -- just two or three days before! When I pointed that out to him, he said "You did? But yours didn't look like this picture." "Well Dear, that's because the picture shows chicken legs, and I chose to go with the thigh option." "But didn't yours have a crust?" "Not really. You dip the pieces in flour before you put them in the pan. Then later, when you drizzle the pan juices over that, it goes all crispy crunchy." "Oh... OK!"

I halved the recipe for the two of us, and still got two meals out of it!

If, like me, you think a simple roasted chicken makes the perfect Sunday dinner, but aren't that crazy about sticking your hand up under the skin to spread around butter and seasonings, or trying to divide the bird into recognizable pieces afterwards, you might want to give this recipe a go. It just doesn't get any easier, or yummier!

ROASTED CHICKEN PROVENÇAL

By Sam Sifton, as seen on NYT Cooking

Adapted from Steven Stolman

Yield: 4 servings

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 T. olive oil
2 T. herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-sized shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

Heat oven to 400 F. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.

Now if only one of my local purveyors of fresh pastured chickens would start selling them already cut up, instead of whole!