100 Favorite Dishes 2014-15: No. 75, Fried Chicken Ballotine for Two at Provisions

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Photo by Kaitlin Steinberg
Apologies for the photo quality. You don't need good light to know when food is great though.
Once again, Kaitlin Steinberg is eating her way through Houston and counting down her 100 favorite dishes as we work our way toward our annual Menu of Menus® issue and culinary extravaganza. She'll compile a collection of the dishes she thinks are the most delicious, most creative and, of course, most indicative of our ever-changing food scene. It's a list of personal favorites, things she thinks any visitor or Houstonian ought to try at least once and dishes that are uniquely Houstonian.

I know it's anti-Texan, anti-American and possibly blasphemous to say, but here goes: I don't really like fried chicken. I was raised by a health food-obsessed mother who practically banned fried food from our home, and I never really developed a taste for it. I also have a thing about chewing meat off a bone.

Most food writers have some weird quirks, but I daresay mine is one of the weirdest and most problematic. An aversion to chewing meat off bones eliminates fried chicken, chicken wings, ribs and all manner of other meats from my regular diet. I'll try anything, of course, but I'm less likely to enjoy it when I have to pick my food up and gnaw it off the bone. Again, I know. It's weird.

Fortunately, Provisions has created a dish seemingly tailored to convince people like me that fried chicken in our friend.

The fried chicken at Provisions is prepared in the French style called "ballotine," defined by its lack of bone. The meat is wrapped around a generous serving of thin, funky prosciutto and coiled into a spiral. Presumably it was tied with a string to hold the long, thin shape while it was being cooked, but it's served in neat, round slices that allow diners to see the lovely meat-filled interior.

It arrives at the table (or bar counter) in a small roasting pan filled with enough meat and vegetables to comfortably feed two. There's a roasted corn succotash and skinny, slightly crisp green beans surrounding the meat, which somehow manages to stay crunchy, even on a bed of vegetables.

The light batter on the outside of each round of chicken maintains its crispness throughout the duration of the meal--no small feat for fried chicken served with steaming vegetables. Even more impressive is that the fried crust maintains its integrity even when doused with the accompanying mushroom gravy, often necessary with dried out turkey at Thanksgiving, but here just an extra treat on top of the already juicy dark and white chicken meat.

While I'm eating it, I often think of Thanksgiving, even though I never have chicken or corn succotash at my celebratory meals. Something about the batter is reminiscent of stuffing, while the green beans, gravy and dark meat combine to give the plate an overall Thanksgiving vibe.

It's something I've come to crave, even in the middle of summer, even when thoughts of Thanksgiving are far from my mind.

The list so far:
No. 76, Parrillada Platter at Tinto's Grill
No. 77, Spaghetti Carbonara at Coppa Osteria
No. 78, The Outdoorsman at Pi Pizza Truck
No. 79, Campechana de Mariscos at Goode Co. Seafood
No. 80, Whole Fried Fish at Churrascos
No. 81, Daughter-in-Law Burger at Natachee's Supper 'n Punch
No. 82, Chiles en Nogada Tradicionales at Pico's Mex-Mex
No. 83, Porkobuco at Brooklyn Athletic Club
No. 84, Chai Pie at Pondicheri
No. 85, Tacos at Taqueria Maya Quiché
No. 86, S'mores at 13 Celsius
No. 87, Calamari at Lillo & Ella
No. 88, Pulled Pork Nachos at Way Good Food Truck
No. 89, Garden Sammie at Local Foods
No. 90, Barbecued Salmon Salad at Brooks Family BBQ
No. 91, Smoked Salmon Waffle at The Waffle Bus
No. 92, Chirashi Lunch at Sushi Miyagi
No. 93, Finocchiona Sandwich at Siphon Coffee
No. 94, Combo Catracho at Mi Bella Honduras Restaurant
No. 95, Tamal de Puerco at Andes Cafe
No. 96, Cheeseburger at Sparkle's Hamburger Spot
No. 97, Mi Quang at Simply Pho
No. 98, Helado de Lúcuma at Pollo Bravo
No. 99, Fat Fries at Fat Bao
No. 100, Fish Bánh Mì at La Baguette


Location Info

Provisions

807 Taft, Houston, TX

Category: Restaurant


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8 comments
mikhastur
mikhastur

it's probably delicious. but it wouldn't have any crispy chicken skin, which would make it an unsatisfying substitute for fried chicken.

paulaner
paulaner

No need to 'gnaw' or 'chew' meat 'from the bone'. Now, the same utensil you use to cut your ballotine, can be used to separate meat from bone. Granted, it's not as fun, but it's an option you might avail yourself to down the line to dispel that odd aversion.

suzycalifornia
suzycalifornia

@KaitlinS @paulaner yes, i've noticed some dainty southern belles here carry their own folding steak-knives deep in the belly of their gigantic handbags, just in case they encounter something containing a bone

dalton
dalton

@KaitlinS @suzycalifornia @paulaner 

Right, that's more an affliction that, along with high-pinky syndrome, strikes the ladies at Junior League and My Table, pls avoid being stricken!

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