Recipe from Sfoglini, Adapted by Judi Graber

• 1-1/2 lbs. boneless, skinless chicken thighs (I used 1 lb. breasts)
• 3 tsps. kosher salt, divided
• 1/2 tsp. freshly ground black pepper
• 4 shallots, quartered lengthwise
• 8 garlic cloves, smashed lightly
• 3 tbsp. EVOO (I used Herbes de Provence from Fustini’s)
• 2-3 tbsp. Herbes de Provence Pollen (divided and add to taste)
• 1 pint cherry tomatoes (I used 15 oz. can diced tomatoes – I love cherry tomatoes to snack on and in salads but not cooked – don’t like the texture of the skins) actually it provides more liquid which is good in my opinion
• 1 cup pitted green olives or Nicoise olives – see comment
• 1 cup white wine (I used Pinot Grigio)
• 1 lb. Einkorn macaroni – Sfoglini organic pasta (see comment)

Preheat the oven to 325 degrees. Place the chicken on a plate and season with 2 tsp. of the salt, 1/2 tsp. pepper; and I also added some Herbes de Provence pollen; set aside.

Peel the shallots and trim the top and bottom, then slice into quarters lengthwise. Peel the garlic and smash it lightly.

Heat the olive oil in a large skillet or dutch oven. Sear the chicken (I used breasts instead of thighs) for about 3-5 minutes on each side. Remove to a plate and leave the oil in the pan.

Lower the heat to medium and toss in the shallots and garlic. Scrape up any bits left from cooking the chicken and saute until they start to soften; stir in the Herbes de Provence. Cook a few minutes more, add the tomatoes, olives and toss to combine.

Turn the heat up to medium high, add the white wine and bring to a simmer. Season with the remaining tsp. of salt and nestle the chicken into the pan, spoon some of the sauce on top.

Cover the pan and place in the oven for 25-30 minutes, until the chicken is cooked through and the veggies are soft.

While the chicken is baking, cook the Einkorn macaroni to al dente, according to package directions. Reserve some of the pasta water.

Once the chicken is done remove from the oven and take off the lid. Toss in the pasta and pasta water to get a consistency you like.

Comment: Einkorn macaroni is an ancient grain domesticated approximately 10,000 years ago. It contains high levels of protein essential fatty acids, phosphorus, iron, pyridoxine (B6) an beta-carotein (lutein). It is vegan and GMO.

Comment: I found the green olives to be too strong even though I enjoyed the flavor in the dish. I will try Nicoise olives next time which have a milder flavor.

Comment: I recently read that pollen is much less concentrated and needs more than the regular Herbes de Provence blend.

Recipe by cookingwithauntjuju.com