Provencal Chicken Breasts With Rosemary Orzopoultry 3 whole boneless chicken 1 .breasts with skin (about 1 2 1/2 pounds, halved 2 tablespoon olive oil 1/2 cup dry white wine 2 large garlic cloves, minced 4 leeks, white part, halved 1 .lengthwise, sliced 1/4 in. 1 .thick crosswise, washed 1 .well, and drained 2 cup chicken broth 1 can 28-32 oz whole tomatoes, 1 .drained and chopped 1 teaspoon freshly grated orange zest 1 cup drained nicoise or kalamata 1 .olives ----ROSEMARY ORZO---- 1 lb orzo (rice-shaped pasta) 3 tablespoon olive oil 1 tablespoon finely chopped rosemary Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Add wine to casserole and boil, scraping up browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well, and in a large bowl toss with oil, rosemary, and salt and pepper. |
