Matchmaker, Matchmaker Make Me A Batch
July 14, 2015
Years ago, I played matchmaker to two couples who are longtime friends. The two women in the couples are two of the closest friends that I have. I was instrumental in fixing up each of them with their husbands, earning myself the title of matchmaker. Back in the day, neither of my girlfriends liked to cook so when it came time to invite their new beau’s for dinner, neither of them felt confident enough in the kitchen to cook for their dates. They each called on me to come over and cook for them. My love of cooking spoke for itself in those days as I had three shelves of cookbooks and a library of Bon Appetite, Cuisine and Gourmet magazines on prominent display in my eat-in kitchen.
Some thought should always go into what one might could for a potential suitor for the first time. I usually determine that a dish in the Italian or Mediterranean is typically a good bet for a first home-cooked dinner, after all everyone loves Italian food. As I look back now on this time so many years ago, I cannot recall exactly where my Mediterranean Chicken came from, I just know that it has evolved over at least two and half decades if not more, and it is perhaps one of my favorite meals to cook for family and friends.
There have been so many incarnations of this savory chicken dish in tomato sauce, which could have had its origins in a Provencal French bistro served with a warm baguette and a hearty glass of Cabernet. Cabernet pairs better with this meal in my opinion. Yes, custom would call for a glass Chardonnay with chicken but I prefer red wine and am oft loathe to follow custom. Customs I believe are like rules, they are meant to be broken. Not broken is some blatant way but simply broken in such a way that invokes one’s own style. We are after all, all individuals, and our preferences come to the surface of the pot when we cook.
And, therein lies the dilemma of cooking a dinner for your girlfriend to serve to her new boyfriend for dinner. You must cook as though you are your friend, lest her date figures out the she did not do the cooking. In both circumstances, the men in question thought my girlfriends’ were the ones cooking. Little did they know I had cooked the meal and left before they arrived for dinner.
The early evolution of my Mediterranean Chicken that was served to my friends’ dates in their kitchens was quite similar to the recipe below but instead of using chopped artichoke hearts, I used zucchini. Artichoke hearts were not a popular vegetable to cook with back in those days, if served during a meal they were most likely marinated and served as an appetizer. I know I also was not as liberal with the spices when I cooked as my friends. I tend to go heavy on the garlic and spices for my own guests, but I did not want to go over board for my friends’ first home-cooked meals for their new beaus.
The secret of the home-cooked meals was kept, in both cases, for a very long time. I am not sure when the secret was shared with the husbands, but both couples have now been married over 25 years. Today, on occasion, when I sit down with my friends for a meal, we muse on the fact that their spouse did not cook that fabulous first dinner but instead by the woman who also played matchmaker to each of the two couples. In both cases, the refrain was sung, “matchmaker, matchmaker, make me a batch” of your Mediterranean Chicken. As for me, despite the fact that this recipe has been used to snag at least two husbands, I have had no such luck.
When I cook, I rarely follow a recipe and I usually change ingredients around on dishes that I cook frequently. My Mediterranean Chicken is a longtime favorite chicken dish to serve to friends and family. It is easy to make and it is a lovely light fare that is very healthy. I have had many requests for the recipe over the years and it has perhaps led to a couple of marriages.
I’ve shared this recipe here in the past, but now readers know a great story about its history. Enjoy…
Mediterranean Chicken
1 1/2 lbs. chicken tenders – cut into 1-inch cubes
1 14.5 oz. can of diced tomatoes (with garlic or basil is a good choice)
1 14 oz. can of whole or quarter artichoke hearts (not marinated) — drained and chopped
1 medium yellow onion sliced thin
2 cloves garlic chopped
Splash of olive oil
1 tsp thyme
1 tsp oregano
1 chicken bouillon cube
Juice of 1/2 lemon
1 4 oz. package of feta cheese
Sauté onions and garlic in olive oil and then add chicken and spices and sauté until the chicken is lightly cooked. Stir in tomatoes and simmer on low for 20 minutes until chicken is tender. Add lemon juice and chopped artichoke hearts. Cover and simmer for 5 minutes. Turn off heat and sprinkle with feta cheese and fresh ground pepper.
Serve on rice. Serves 4 – 6.
I recommend pairing this with a salad of spring greens and red onion with vinaigrette and ciabatta.
Alternatives to the Mediterranean Chicken: substitute artichoke hearts with sliced zucchini or summer squash. Add rosemary or basil. Use mozzarella or parmesan cheese on top. Serve on fresh fettucine or linguine.
