Meal of Champions – LGFGPG Reigning Champ Dan the Man’s Meal of Choice
Recipe by Lil’ Katie Niiiice! and Introduced by C.J. Martin
Our reigning Look Good, Feel Good, Play Good champ is Dan “The Man” Tandon. But as he revealed in this post, Dan had a lot of help from his lovely wife, Lil’ Katie Niiice. Her amazing food preparation (and patience with his occasional grumpiness) set him up for success. Kate and Dan were kind enough to share one of the staples of their diet during the last Look Good, Feel Good, Play Good Challenge – and having tried this dish myself, I can tell you that it is delicious!
Poulet Provencal (Braised Chicken with Tomatoes and Olives)
I’ve found that using a thermometer makes a huge difference with this dish. With an accurate reading of 170 degrees the chicken is juicy and surprisingly delicious, but if I over shoot or don’t use a thermometer, even the little bit of dryness that ensues makes the chicken just okay as opposed to super yummy.
We serve this with a bit of cauliflower rice to catch the juices from the chicken.
1 pound of tomatoes cut into wedges
1 large onion cut into wedges leaving the root ends intact
1/2 cup kalamata olives (pitted preferably)
5 teaspoons minced garlic, divided
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken
salt (omit if you don’t do salt on your Paleo nutrition plan)
Preheat oven to 425 degrees with the rack in the middle.
Toss together tomatoes, onion, olives, 4 teaspoons of garlic, 2 tablespoons olive oil, 1 teaspoon herbes de Provence, the fennel seeds, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place in a shallow baking dish and push the vegetables to the sides to make room for the chicken.
Stir together remaining 1 teaspoon of garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, remaining 1 teaspoon of herbes de Provence, and remaining 1 tablespoon of olive oil.
Remove excess fat from chicken and pat dry, then rub the inside and out with the seasoning mixture.
Put the chicken in the baking dish and roast until a thermometer inserted into the thickest part of the thigh registers 170 degrees (about 75 minutes).