St. Tropez Chicken and Latkes for Hanukkah

Traditionally my family gets together for a Hanukkah Celebration each year and each year the question is what to prepare that isn't exactly the same as last year's celebration. Thankfully, Ruth of Once Upon a Feast came to my rescue and shared her recipe for St. Tropez Chicken. A family favourite Ruth promised this dish would not disappoint and she was so right.



Apologies for the poor plating but by the time I got the camera out people were already fixing their own plates and within seconds half the dish had already disappeared. For a nicer plating, check out Ruth's site.

St. Tropez Chicken

Prep time: 10 minutes
Marinating time: 1-2 days
Roasting time: 45 minutes

Serves 4-6

Ingredients

1 roasting chicken, cleaned and cut into 8 pieces or, you can do as I did and just buy bone-in chicken breasts and thighs. I usually get 2 thighs per person (they’re so small) and 1 breast per person with a few extra pieces for the hardier eaters or left overs.
2 large heads of garlic, peeled and just whacked to crack them
Juice of 1 lemon
¼ cup olive oil
¼ cup honey
½ cup rose wine (or white in a pinch)
1 tbsp Herbes aux Provence (mixed dried herbs that have lavender flowers)

1. Combine everything into a zip lock baggie or shallow dish and marinate in the fridge for at least one day, maximum, 2 days.

2. Preheat the oven to 400°F/200°C

3. Prepare a shallow baking dish that will hold all the chicken in one layer, skin side up. I actually lined a lipped large baking sheet with foil for easy cleanup. Place the chicken in the center of the oven and bake for 45 minutes or until the chicken skin is golden and the juices run clear. The meat should not be pink.

4. It’s ready to serve, but if I need some time I just cover the chicken with foil to keep it warm without drying out.

Along with a main entry, you just can't have a Hanukkah dinner without including the famous potato latkes.



This recipe will feed about 10 hungry latka eaters.

Ingredients

10 lb white potatoes (my preference is russet, peeled and grated (we used the food processor to grate them)
2 large vidalia onions, grated
1/2 cup flour (we used quinoa flour)
2 eggs
salt and pepper to taste
canola oil for frying
sour cream and/or applesauce

1. Grate both the potatoes and onions
2. Put the grated potatoes and onions in cheesecloth and drain as much of the starchy liquid as you can - this makes for a crispier latka
3. Add eggs, flour, salt and pepper
4. Mix together well
5. With frypan on medium high and warmed add about 2 heaping tablespoons of mix to form patties and fry until brown, turn to finish frying. Serve warm with sour cream and/or applesauce.



Note: You'll need to keep adding oil to your frying pan. Remember that the latkes will absorb as much oil as you place in the frying pan so use sparingly.