Recipe(tried): Chicken with Herbed Goat Cheese, Provencal Vegetable Gratin, and Chickpeas with Piquillos

I have been making this chicken dish for a few years now. It is one of DH's favorites. My problem has always been what to serve with it. I have mostly used a Mediterranean couscous but have never been happy using it because it just makes for a dinner that is, IMHO, dry, especially since there is no sauce for the chicken. Anyway, it dawned on me that the Provencal Vegetable Gratin, and the chickpea salad would add the much needed moist side dishes. We enjoyed the chicken more than ever now that I finally figured out more appropriate side dishes. Plus, I got to use lots of herbs that have growing on my deck:-)

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CHICKEN WITH HERBED GOAT CHEESE
(Easy to make for 1 person or 12)
Source: Ina Garten
Serves 6

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Cut 12 thick slices of the Montrachet, and place 2 slices plus a large (or two smaller) basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through (165 degrees F). (I find that even when I use room temperature chicken breasts, mine take longer to bake, 45 - 55 minutes.) Serves hot or at room temperature.

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PROVENCAL VEGETABLE GRATIN
Source: Food Network Kitchens
Serves 4 - 6

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons Kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 - 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, cut into 1/4-inch rounds
1/2 cup finely grated Parmesan

Preheat the oven to 375 degrees F. Lightly grease a 7 X 11-inch baking dish with olive oil.

Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate sliced vegetables in compact rows on top of the onion mixture.

Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. ( This was not in the original directions but it helps keep the finished dish to not be drowning with liquid from all of the vegetables: Uncover, and drain as much of the liquid from the dish as possible. A bulb baster can be used to help accomplish this. Alternatively, you could serve the finished dish with a slotted spoon.) Sprinkle with the Parmesan. Continue baking, uncovered, until the cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

CHICKPEAS WITH PIQUILLOS, LEMON AND HERBS
Source: A Whole Foods handout recipe
Serves 4 - 6

3 cups cooked chickpeas (garbanzos), or 2 cans (15 oz. each), drained
6 oz. (about 10) authentic Piquillo peppers from Spain, drained and coarsely chopped (I used regular roasted red peppers.)
1 or 2 lemons (I used 1 since I didn't want the salad too lemony)
8 sprigs parsley, finely chopped
4 sprigs savory or thyme, finely chopped (I used thyme)
1 sprig rosemary, removed from stem and finely chopped
1/4 cup extra virgin olive oil from Spain (I used light olive oil)
Salt and freshly ground black pepper

If using dried chickpeas, soak 1/2 lb. (about 1 cup) in cold water overnight in the refrigerator.

To cook, pour off soaking water, top with fresh, cold water or vegetable stock, add a peeled carrot, a stalk of celery, a halved, peeled onion, a few cracked garlic cloves, and a bay leaf. Bring to a boil, then reduce heat to simmer until done, about 2 hours. During the cooking process add salt and black pepper to taste. When beans are tender, drain and cool. Place in mixing bowl.

Remove the yellow portion of peel from lemon with a microrasp, or with a vegetable peeler and chop finely. Cut lemon(s) in half and squeeze the juice over the chickpeas. Add chopped herbs, lemon zest, and Piquillo peppers to chickpeas. Toss with olive oil and adjust seasoning with salt and pepper to taste.