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.
Why is Grand-Mere’s Friday Night Chicken the book-inspired recipe for The Gown?
Main character Miriam mentions her grandmother’s traditional Friday Night chicken dish in The Gown, and it sounded so interesting that I decided to make it. The original recipe for Grand-Mere’s Friday Night Chicken is included at the end of the novel.
However, I took a lot of liberties with the original recipe. 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.
A little side story…
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, this dish 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.
What I loved about Grand-mere’s Friday Night Chicken
Grand-mere’s Friday Night Chicken 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 this meal.
An ode to prunes
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. They’re delicious baked in babka at Easter and tucked into pierogies at Christmas. I even love munching on prunes 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. Less adventurous eaters 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!
What do you serve with Grand-mere’s Friday Night Chicken?
I served this chicken dish with some steamed rice, but this would also be delicious over buttered egg noodles, quinoa, or farro. Other flavorful and hearty chicken dinners are Coq au Vin and Sunday Night Chicken Dinner.
Some dessert ideas are Rose Honey Cake, Lemon Sable Cookies, Orange Almond Cake, and Sticky Toffee Pudding.
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!