The one pictured is Chicken, assorted carrots from my garden this past summer, onion, green onion, zucchini, yellow pattypan squash, and the "California Citrus Rub" spice mix from SavorySpice Shop (based out of CO).
The afore-mentioned meal is more of a spring/summer/fall-ish dish, so I'll give you the full run-down on my favorite one: The French One.
The French One-Dish Oven Bake of Tastiness
2 breasts of chicken, cubed in 1 to 1 1/2" pieces
One medium white onion
3/4 cups black olives (salted or not)
4 to 8 cloves garlic cloves peeled but whole *(CF)
2 chopped green onions
1 1/2 cups cherry or grape tomatoes, or 2 medium tomatoes chopped
1/2 cup white wine
2 Tbsp Herb d'Provence
2-4 Tbsp Olive oil
salt and pepper to taste
2 Tbsp Beth's Flour Mix(see recipes tab) or 1 Tbsp cornstarch/arrowroot and water
*(CF) omit garlic, or just don't eat the whole cloves
Variations on French Version:
- substitue 1 cup chopped shallot for onion
- try a white fish in place of chicken
- drizzle with aged or reduced Balsamic Vinegar
Pre-heat your oven to 450F.
Chop what needs to be chopped, then throw everything in a Large bowl and toss with wooden spoons or hands.
Dump it in a baking dish and bake for 30 minutes or until the chicken is cooked through (pick a cube and cut into the middle to see if it's pink -- put it back in another 10 minutes if it is!)
When it's baked, you might like to Broil it for a few minutes for that nice grilled-flavor. I always do.
For a gravy, carefully tip the baking dish over another bowl or into a small pot to drain the drippings. In a mug or a bowl, mix 1/4 cup cold/room temp water with 1 Tbsp of CF flour, or garbanzo flour. Mix that mixture into the hot drippings (if you try to add the flour or starch straight to the hot liquid it will just turn into a tasteless and useless dumpling). Bring the pot to a light boil and check for thickness.
- If it's too thick, add more liquid in the form of water, wine, or unsweetened/unflavored "milk" in by 2 Tbsp increments until it's just right.
- If it's too thin, let it sit on the stove and boil down or make another paste using 1 Tbsp of the flour and 2 Tbsp water, or 2 tsp of cornstarch/arrowroot powder and 1Tbsp water. Add this to your pot and bring to a boil. Check for texture.
- At any point it is totally okay to give up on making a gravy and just eat because you're starving. Sometimes gravies work great, sometimes it's not worth it to fix them.
Posted 15th January 2011 by Beth