Grand-Mere’s Friday Night Chicken is truth in advertising here, people.
Or, truth in blogging, I guess. What you see is what you get. And what I cooked.
Full warning: I took a lot of liberties with my book-inspired recipe for The Gown. The original recipe for Grand-Mere’s Friday Night Chicken is included at the end of the novel, and my version is based on that. I kept the flavor profiles the same, but I swapped out ingredients I didn’t like or didn’t have on hand…
…Which brings me to these photos.
Since I always have chicken breasts in the freezer, I decided to make Grande-Mere’s Friday Night Chicken with those instead of the thighs called for in the original recipe.
However, after my chicken defrosted, I was left with rather small breasts. (There’s a sentence I’ve never uttered before.) And…rather unattractive breasts. (Ditto.)
I thought about making a run to the butcher’s, but in true Ann Hughes and Miriam Dessin fashion, I bucked up and made do with what I had.
AND THAT’S OKAY. Because, you know what? Sometimes chicken isn’t perfect. Instagram has spoiled us with perfection, but in real life, sometimes the chicken looks a little weird.
In the end, it kind of works. Despite it’s fancy-schmancy French name, Grand-Mere’s Chicken is supposed to be a little rustic, a little rough around the edges. It was made during a war, when supplies were scarce.
So, I’m going with the fact that these simple, un-gussied-up photos reflect the time period in which the book was set. (That’s my story and I’m sticking with it.)
The most important take-away from this post? It’s that Grand-Mere’s Friday Night Chicken is freakin’ delicious.
This dish is the epitome of savory and sweet in one bite. On one hand, you have the juicy chicken and briny capers, and on the other, you have citrusy orange and sweet-as-candy prunes. The combo of all these contrasting flavors sounds kinda weird at first, but it somehow all melds wonderfully together.
At least, I think so. We’re a house a bit divided with this dish. I adored it; my husband ate it but wasn’t wowed by it.
You know why? You gotta like prunes to appreciate Grand-Mere’s Friday Night Chicken.
My inner grandma (or grand-mère) is totally gonna come out here — and not just because I’m asleep by 9:30 every night. I love prunes. I adore them in babka at Easter and in pierogies at Christmas. I even love munching on them as a snack.
Prunes are nature’s candy. An underrated pleasure. Their unique sweetness and texture is front and center in this recipe.
If you’re used to cooked prunes in your food, then I’m pretty sure you’ll devour this dish. If you’re a less adventurous eater, you may want to sideline Grand-Mere’s Friday Night Chicken until you’re ready for something new.
If you want to try the original version of Grand-Mere’s Friday Night Chicken, then please pick up a copy of The Gown (which you should anyway, because it’s fantastic).
If you’d like to try my doctored up version, look on down below and get cooking!
Blogger’s Note: These photos were taken using the Beechwood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Click on http://replicasurfaces.com/awellreadtart (affiliate link) to learn about this favorite brand of mine.
Grand-Mere's Friday Night Chicken
Ingredients
- 2 tbsp extra virgin olive oil
- 4 boneless, skinless chicken breasts
- one orange, peeled and juiced
- 1/4 tsp ground black pepper
- 1 cup pitted prunes, halved
- 1 tbsp capers, drained
- 1/2 cup low sodium chicken broth
- fresh parsley, chopped (optional garnish)
- salt and pepper, to taste
Instructions
PREP INSTRUCTIONS
- Use a vegetable peeler to very lightly peel long strips of rind off the orange. Be careful to avoid the white pith underneath. Aim for about 8 long strips. Set side.
- Juice the peeled orange. Measure out 2 tbsp freshly squeezed orange juice and set aside.
- Season chicken breasts with salt and pepper, to taste.
- Chop parsley and set aside, if using.
COOKING INSTRUCTIONS
- in a large Dutch oven, heat the olive oil over medium-high heat. Add chicken to the pan and sear on one side until brown, about 5-6 minutes. Flip chicken and sear the other side until brown, then remove to a platter. Set aside.
- Turn the heat down to low, then add a splash of the chicken broth to the pan; deglaze the bottom to loosen up all the brown bits.
- Sprinkle the prunes and capers around the pan, then nestle the chicken breasts and orange zest strips into the pan around the prunes and capers.
- Pour the remaining chicken broth and the orange juice over the entire dish, then sprinkle with ¼ tsp black pepper.
- Turn up heat to medium-high and bring mixture to a boil, then cover, lower heat, and simmer for 5-10 minutes until chicken is cooked through.
- Serve immediately with a sprinkling of chopped fresh parsley.**
Oh I’m doing this! And for the record, I think your pictures make it look great.
Aw, thank you so much! This recipe is delicious; I was so surprised, lol. I loved the flavors in it, and I hope you do, too!