Mark Bittman’s Favorite Provençal Chicken Is Perfect For Summer

Variations

For Hard-Boiled Eggs with Curry Yogurt, omit the Dijon mustard and chives. Instead of the mayonnaise, use 3 tablespoons plain Greek-style yogurt (preferably whole milk). Substitute 1 teaspoon curry powder for the paprika. The rest of the recipe stays the same. Garnish with 2 tablespoons chopped cilantro or cashews if you’d like. 

For Hard-Boiled Eggs with Saffron Mayo, omit the Dijon mustard. Substitute 1/8 teaspoon crumbled saffron threads for the paprika and add another teaspoon of mayonnaise to the sauce. The rest of the recipe stays the same. You can keep the chive garnish or skip it.

For Jammy Eggs with Any Mayo or Yogurt Sauce, prepare a sauce and garnish from the main recipe or two variations above. Instead of letting the eggs sit for 10 (or more) minutes in step one, reduce the steeping time to 8 minutes. Be careful peeling and cutting into these eggs, since the yolks are still a little runny.

Provençal Chicken

Provençal Chicken combines a little chicken with olives, capers, garlic, zucchini and tomatoes in a light but satisfying summer stew.

Jim Henkens

Total time: About 30 minutes 

In this recipe, you can substitute eggplant or portobello mushrooms for the zucchini without changing anything else. Serve with sliced baguette, buttered noodles or rice to soak up all the terrific juices.

Ingredients

• 2 or 3 boneless, skinless chicken thighs (about 8 ounces)
• 2 tablespoons olive oil
• Salt
• Pepper
• 1 or 2 medium zucchini (about 8 ounces)
• 1 or 2 ripe tomatoes (about 8 ounces)
• ¼ cup black olives (any kind; preferably pitted)
• 1 tablespoon drained capers
• 2 cloves garlic
• 1 sprig fresh thyme
• ¼ cup white wine or water
• A couple sprigs fresh basil

Directions

Cut the chicken into large chunks. Put 1 tablespoon of the olive oil in a medium (8- to 10-inch) skillet or 3-quart pot over medium heat.

When the oil is hot, add the chicken to the skillet, sprinkle with salt and pepper to taste, and cook, stirring occasionally, until the pieces lose their pink color and are browned in spots, 5 to 10 minutes, depending on their size.

While the chicken cooks, trim the zucchini and cut it into bite-size chunks. Core and chop the tomatoes. Pit the olives if necessary and halve or chop them. Drain and measure 1 tablespoon of capers.

As the chicken pieces finish, transfer them to a bowl. Add the remaining tablespoon of olive oil to the skillet (or pot). Add the zucchini, sprinkle with a little more salt and pepper if you’d like, and cook, stirring occasionally, until it is browned in spots, about 5 minutes. Peel and chop the garlic and add it to the skillet (or pot) along with the sprig of thyme and the olives, capers, and wine or water.

Stir and scrape the browned bits from the bottom of the pan, then return the chicken and any accumulated juices to the skillet (or pot). Add the tomatoes and stir. Adjust the heat so the mixture bubbles steadily but not vigorously. Cook, stirring once or twice, until the tomatoes break down and the chicken and vegetables are piping hot and as tender as you like (about 5 minutes). Strip the leaves from the basil sprigs and tear them for garnish. When the stew is ready, taste and adjust the seasoning and serve with the basil scattered on top.

Individual Tiramisus

For Tiramisu, be sure to check out the shortcake-ish strawberry variation.

Jim Henkens

Total time: About 20 minutes

Assembled right in serving bowls, with minimal shortcuts, this is a lightning-fast spin on the traditional Italian dessert. If you don’t have a handheld electric mixer — or don’t feel like messing with it — you can whisk the small amount of whipped cream with a whisk. (Or use pre-whipped cream from a can; about 1 cup will do it.) You can make the coffee and cream topping up to an hour before assembling; refrigerate in airtight containers. Be sure to check out the shortcake-ish strawberry variation.

Ingredients

• Instant coffee or espresso powder (decaf is fine)
• ½ cup boiling water
• 6 large or 8 small ladyfingers
• ½ cup cream
• ¼ cup mascarpone cheese
• ½ cup powdered sugar
• Cocoa powder for dusting

Directions

Get two bowls handy to assemble the tiramisu; they should be big enough to hold the ladyfingers comfortably. Brew 1/2 cup instant coffee or espresso with the boiling water, using enough powder so it’s a little bit stronger than you’d drink it. Divide the coffee between the bowls. Add the ladyfingers and carefully roll so that they soak up the coffee.

Use an electric mixer (or balloon whisk) to beat the cream in a medium bowl until it holds soft peaks.

Combine the mascarpone and powdered sugar in a separate small bowl with a soft spatula until it’s smooth. Gently fold the mascarpone mixture into the whipped cream; spread it on top of the soaked ladyfingers. Put a little cocoa powder in a tea strainer, shake to dust the tops of the tiramisus, and serve right away.

Variation

For Balsamic-Strawberry Tiramisus, omit the cocoa. Hull and slice 1 cup of strawberries, put them in a small bowl, drizzle them with 2 teaspoons of balsamic vinegar and stir; let them sit while you make the puddings. Instead of the coffee, mix 1/4 cup strawberry preserves with 1/2 cup water; use this for soaking the ladyfingers. Top each tiramisu with a spoonful of the balsamic strawberries.

Recipes adapted from How to Cook Everything Fast by The Bittman Project for AARP.