Sharon Richstone, a neighbor when I lived in Malibu, is the most extraordinary artist who has always inspired me in the kitchen. So often, she prepares “ordinary” dishes; yet, since she has such a passion for cooking, the dishes are always extraordinary. Things like blueberry cobbler, apple pie and roasted chicken are a small part of her repertoire.

This chicken cooked under pressure, which we collaborated on for an early evening family dinner, is one of the tastiest ways I have ever discovered to prepare a chicken. Its crispy, golden skin, essence of rosemary and garlic, and plump, juicy meat are created by cooking the chicken in a heavy pan over high heat with very hot peanut oil. The lid from a pan one size smaller is placed directly on top of the chicken and weighted down with heavy rocks, a pot of water or even some work-out weights. The weight presses the chicken against the cooking surface of the pan and allows it to cook evenly. At the same time, the very hot oil seals in the natural juices. The chicken is partially cooked in the pan, then finished in the oven during the cocktail hour.

Tomatoes done in a Provencal style are also prepared ahead of time and finished in the oven, as is my favorite risotto casserole, which is elegant and satisfying without chaining the hostess to the stove the way traditional risotto does. Simply pop all three dishes in the oven for 45 minutes to finish cooking while you serve aperitifs.

On this evening , we chose to serve the salad after the main course. That way, we were able to move directly from the warm hearth to our lusty main course without disturbing the relaxed, comfortable ambiance of the evening. With our earthy Mediterranean fare, we paired a lighter style Pinot Noir that offered good flavor and richness without overwhelming the chicken.

After the salad course, we indulged in my fool-proof apple tarte tatin, which can be easily made in advance with fresh pastry crust (or frozen puff pastry) and heated for 15-20 minutes before serving.

The setting, the table, the menu, the style of service - everything was the essence of simplicity. All the food was prepared in advance and served family-style, leaving hostess and guests to dine in front of a roaring fire and catch up on one another’s lives. On the handsome, weathered wooden country table, we placed ivory candles in silver candle holders and stuffed white anemones from the garden into a silver coffee pot, creamer and sugar holder. The effect was sophisticated, yet required just minutes of work.

Menu

Chicken Cooked Under Pressure
Spinach and Risotto Casserole
Tomatoes Provencal
Dinner Salad with a Light Chardonnay Vinaigrette
Apple Tarte Tatin with Vanilla Ice Cream

Tip

Vinaigrettes